- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 Tbsp sugar
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1/4 cup vegetable oil
Combine first 5 ingredients; stir well. Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Store unused batter in tightly covered container in refrigerator up to 1 week. If refrigerated batter is too thick, add milk or water to reach desired consistency.)
From: The Ultimate Southern Living Cookbook
Gray: These were fantastic. I’ll definitely be making them again. They were a bit thick to start out with, so I ended up thinning the batter with a little milk to make them pour and spread out a bit better. That definitely helped and the later ones tasted better.
We used cultured butter from Calico Farmstead Cheese to top the pancakes. We got this at the NC State Fair this year, and it is fantastic. We also got some of their cheddar cheeses which we have been raving over! We had syrup from Highland Sugarworks, but if you want some really great Vermont Maple Syrup, check out our friends at Sugarbush Farm. They are a great family farm that makes a great product. If you have this cookbook, skip the recipe for “maple flavored syrup” that goes along with it, and get the real thing.
Katie: These were great pancakes! I like them fluffy and not heavy, and these were just right. There is nothing like great pancakes with delicious butter and pure maple syrup! Enjoy!