Classic Buttermilk Pancakes with Maple Syrup

Makes about 8 pancakes (6-inches in diameter)


2 cups unbleached flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup milk
2 eggs
1 teaspoon vanilla extract
4 tablespoons of butter, melted


Heat skillet on medium-high. Melt butter and set aside. Sift all dry ingredients in separate bowl. Set aside. Whisk the eggs, milk, vanilla extract, and melted butter in another bowl. Pour the egg mixture into the dry mixture and mix well until the batter is smooth and creamy. Place about a 1/4 teaspoon or less of butter for ever pancake. Cook for about 2 minutes or until bubbles form and then flip the pancake so that you have a nice golden brown on the underside of the pancake. Cook for about another minute and serve with maple syrup.

Note:You can substitute whole wheat flour for white flour or do 1/2 white and 1/2 wheat for a milder flavor.


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