My mom used to make the best buttermilk pancakes. When she passed a few years ago the only thing I cared about getting was her cookbooks. There is something so comforting about opening these worn books, seeing my mother's hand writing, comments, additions and tips. It's like she is right there beside me giving me tips all help along the way. Just like when I was a child.
This recipe is one of my mom's but I have made a few changes that I think make these even better, if that is even possible.
These pancakes cook up light and fluffy. Covered with some real maple syrup and you can start your own Sunday morning breakfast tradition!
Momma's Old Fashioned Buttermilk Pancakes
2 cups sifted all purpose flour
2 TBS sugar
4 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 eggs beaten
1 cup milk
1 1/2 cups buttermilk
1 tsp vanilla
1/4 cup real butter, unsalted
Heat your griddle to 350. This yields about 16 4-inch pancakes, or 8 8-inch pancakes.
Sift your flour, sugar, baking powder, baking soda and salt all together in one bowl. In another bowl beat your eggs, add your milk, buttermilk and vanilla and whisk well. Melt your butter and whisk with the egg and milk mixture.
Now add your milk and egg mixture to your flour mixture. Combine this until all the flour is incorporated into the milk and egg. DO NOT over stir this mixture. Just combine it and then let it sit and rest for about 5 -10 minutes. Your griddle will be nice and hot by this time. If the mixture has thickened to much, just add a little more milk to thin it down a little bit. You don't want it to thick or the outside of the pancake will cook to fast and the inside will still be raw. If it is to thin it will be more like crepe than a pancakes. It should fall off your spoon in a nice thick ribbon. If you can't pour the mixture then it is to thick.