Buttermilk Pancakes

Made from scratch, these buttermilk pancakes are the perfect Saturday morning treat!

Buttermilk Pancakes
Yield: approximately 1 dozen pancakes
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Ingredients
  1. 2 cups all-purpose flour
  2. 2 tablespoons sugar
  3. 1 tablespoon baking powder
  4. 3⁄4 teaspoon salt
  5. 2 cups whole buttermilk
  6. 3 tablespoons butter, melted
  7. 2 large eggs
  8. 1 tablespoon canola oil
  9. Maple-Pecan Syrup (recipe follows)
Instructions
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture; whisk just until combined (batter will be thick and slightly lumpy).
  2. Lightly brush a large nonstick skillet or griddle with canola oil; heat over medium heat. Using a measuring cup, pour approximately 1⁄3 cup batter onto prepared pan, spacing 1 inch apart. Cook until bubbles appear on surface and bottom is golden brown, approximately 3 minutes. Flip pancakes; cook until bottom is golden brown, approximately 2 minutes. Serve with Maple-Pecan Syrup, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
Maple-Pecan Syrup
Yield: approximately 2 cups
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Ingredients
  1. 1 1⁄2 cups maple syrup
  2. 1 cup toasted pecans, chopped
  3. 1⁄2 teaspoon orange zest
Instructions
  1. In a small saucepan, stir together maple syrup, pecans, and orange zest. Cook over medium-low heat until warm, approximately 5 minutes. Cover, and refrigerate up to 2 weeks.
Taste of the South https://www.tasteofthesouthmagazine.com/

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