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Buttermilk Pancakes

Serve up your flap jacks with homemade Northern Michigan maple syrup! Get the step-by-step guide to tree tapping and more in the article Northern Michigan Outdoors: DIY Maple Syrup.

Ingredients

Ingredients
<ul> <li>2 cups all-purpose flour</li> <li>1 teaspoon baking powder</li> <li>1 teaspoon baking soda</li> <li>1/2 teaspoon salt</li> <li>2 teaspoons sugar</li> <li>2 large eggs</li> <li>2 cups buttermilk</li> <li>3 tablespoons melted butter</li> </ul>

Directions

Directions
In a large bowl, combine the flour, baking powder, soda, salt, and sugar. Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat. Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser. Using a 1/4 to 1/3 cup measure, cook until you see bubbles over the top and the edges are somewhat dry looking. Flip over and brown the other side. Keep warm in a 175° oven if you are serving all at once. Serve with butter and syrup. Makes about 10 to 15 4- to 5-inch buttermilk pancakes. *Tip for making a buttermilk substitute: For each cup, add about 1 tablespoon of vinegar or lemon juice to a 1 cup measure then add milk to the one-cup mark. Let stand for about 5 to 10 minutes before you use it in the pancake batter.