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Buttermilk Pancakes

At the cafe in Vermont, our weekend breakfasts were packed, so was the griddle, we could not make pancakes fast enough.

Now we always have a stock pile in the freezer so that school day breakfasts can be a little indulgent without the work.

Yield 6 Large Pancakes

Ingredients
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1 Teaspoon Vanilla
  • 4 Tablespoons Butter, melted
  • 1 1/2 Cups Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Sugar
  • Butter (for the pan and for the tops of the pancakes)
  • Vermont Maple Syrup
Method

Combine the flour, baking powder, baking soda, salt and sugar.

Combine the eggs, buttermilk, and vanilla, mix for 2 minutes with a hand mixer or whisk. Stir in the butter. Add the flour mixture, stir just until combined. Let the batter rest for 10 minutes.

Heat the pan over medium heat (if using an electric griddle, set the temperature to 325?). Butter the pan evenly. Ladle the batter onto the hot pan. Cook for about 5 minutes, until the bubbles on the top of the pancake begin to pop. Flip the cake. Cook for about 5 more minutes. Butter the tops with salted butter. Serve with Vermont maple syrup.

Note: The batter can be made and kept in the refrigerator for up to 3 days.

Variations:

Blueberry: Add to the rested batter, 1-1/2 Cups fresh berries (can use frozen although they might make your pancake a little blue and it will increase the cooking time slightly)

Blueberry Banana: Add to the rested batter 3/4 Cup fresh blueberries and 1 banana sliced in 1/2 lengthwise then slices into 1/4 inch pieces.

Chocolate Chip: Add to the rested batter 3/4 Cup of chocolate chips

You can also use sliced strawberry, raspberries, slices apple, or diced peach (or any combination) following these approximate guidelines.

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