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Breakfast: Grandma Neeley's Buttermilk Pancakes

Source of Recipe

Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)


Recipe Introduction

This heirloom recipe is probably more than 100 years old. It is so easy to remember that it was passed down through the family as 2-2-2-1-1-1/2.

Recipe Link: wywahoos.org/wahoos/cookbook/cover.htm

List of Ingredients

2 c flour
2 eggs
2 tsp baking powder
1 Tb sugar
1 tsp baking soda
1/2 tsp salt
about 3 c buttermilk
1/2 Tb butter
maple syrup
sausage


Recipe

Preheat a griddle to 350 F or a cast iron frying pan to medium high. Grease the hot griddle or pan with 1/2 tsp butter. Combine all the dry ingredients and mix with a wire whisk. Add the eggs. Add the buttermilk until it forms a thickish batter, a little heavier than heavy cream. A thicker batter will make taller, fluffier pancakes which must cook a bit longer; a thinner batter will make thinner pancakes. Pour about 1/3 c of batter on the griddle or pan for each pancake and cook until bubbles form on the top of the batter.

Turn each pancake and cook about 1-2 minutes longer. Serve with warmed syrup and butter or margarine accompanied with sausage or bacon.