Ingredients
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2
-
2
-
1/2
-
1/2
-
1/2
-
2
-
2
-
2
-
1
-
-
-
-
-
-
Directions
Aunt Helen’s Buttermilk Pancakes, Wonderful, light, tasty pancakes that are unlike any others There are similar recipes but none taste like these! Aunt Helen always had a few special recipes for ordinary foods that were better than any other We’ve misplaced the recipe often enough that it’s time it goes on here, permanently located!, So good! The distinct buttermilk flavor plays nicely with our traditional maple syrup and butter We recommend keeping the pancakes small to avoid undercooked centers, a known issue with buttermilk pancakes, but the real key to that is a heavy pan at the right temperature Light, pretty, and tasty! Made for PAC Spring 2013
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Steps
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1
Done
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Add Wet Ingredients to Dry Alternately, a Little at a Time, Working Out the Lumps. This Batter Should Be Smooth When Its Completed. |
|
2
Done
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Heat Pan or Grill to Med-High (400*) Drop Onto Grill or Pan in the Desired Size, Turn Over When Bubbles Appear on Top, Cook 'til Done. |
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3
Done
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These Are Great to Cook in Large Batches to Freeze and Then Reheat. Lovely For Cold School Mornings. You Could Use Half White Flour and Half Whole Wheat Flour. |
