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