Buttermilk Pancakes

The only way to improve on this classic New York Times recipe is to use Granor-grown organic flour, local pastured eggs, midwestern butter, and real Michigan maple syrup.

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2 cups Granor pastry flour
3 tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
2 1/2 cups buttermilk
2 eggs
3 tbs butter, melted
maple syrup


  1. Place all of the dry ingredients in to a bowl and whisk to evenly distribute
  2. Add the buttermilk, eggs, and melted butter
  3. Whisk to bring together into a thick batter
  4. Heat oven to 200F to hold the pancakes warm
  5. Heat a large frying pan over medium heat
  6. Add a glug of oil or knob of butter to the pan and turn down to medium low
  7. Spoon the batter into the frying pan making either large or small pancakes
  8. When the pancakes start to bubble from the center, flip and lightly brown the other side
  9. Transfer to a baking sheet and hold in the warm oven
  10. Repeat with the rest of the batter until it is all gone and then serve with a good amount of butter and maple syrup