pancakes from scratch

When we do a lot of caking, we often have buttermilk left over. This is an easy and delicious way to use it up.

Buttermilk Pancakes

recipe adapted from Martha Stewart

makes 24 six inch pancakes

INGREDIENTS:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

2 eggs, lightly beaten

3 cups buttermilk

4 tbsp unsalted butter, melted

METHOD:

1. In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar and whisk together.

2. Add eggs, buttermilk, and butter and gently whisk to combine. Do not overmix, batter should be lumpy and bubbly. Let the batter stand for 5-10 minutes before using.

3. Over medium heat, grease a large non-stick pan or griddle with cooking spray or a light coating of your preferred cooking oil.

4. When your pan is hot (a drop of water should sizzle), use a small ladle (1/8-1/4 cup) to pour batter in separate pools.

5. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

6. Repeat with remaining batter and serve immediately with pure maple syrup or your favourite toppings.

Tips:

- Dry ingredients can be measured out the night before.

- Do not over mix the batter or else your pancakes will be tough.

- Make blueberry, banana or chocolate chip pancakes by adding to each pool of batter in Step #4.