Buttermilk Pancakes With Homemade Syrup Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Sugar | 2 Tablespoon | |
| 2 large eggs, lightly beaten | ||
| Buttermilk | 2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Homemade Syrup | ||
Directions
Combine first 5 ingredients; stir well.
Combine eggs, buttermilk, and oil; 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.
(Any unused batter may be refrigerated in a tightly covered container up to 1 week.
If refrigerated batter is too thick, add milk or water to reach desired consistency.) Serve pancakes warm with Homemade Syrup.
Combine eggs, buttermilk, and oil; 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.
(Any unused batter may be refrigerated in a tightly covered container up to 1 week.
If refrigerated batter is too thick, add milk or water to reach desired consistency.) Serve pancakes warm with Homemade Syrup.
Chef
