Sunday, October 7, 2012

Buttermilk Pancakes and Syrup

This is what we had for breakfast before conference--the best buttermilk pancakes ever!!

Here's the recipe!

Truck-stop Buttermilk Pancakes 
(we halved this recipe)
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar

Whisk together the eggs, milk, butter, and buttermilk.  Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended.  Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
Heat a large skillet over medium heat, and coat with cooking spray.  Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.  Flip with a spatula, and cook until browned on the other side.  Continue with remaining batter.
Yummy Syrup
1/2 C butter
3/4 C buttermilk or cream (I used buttermilk)
1 C sugar ( I used brown at Christmas but it tastes great with white as well)
1/2 t baking soda
1 t vanilla
Combine butter, buttermilk/cream, and sugar. Bring to a boil. Let simmer for 5 minutes or so and then remove from heat. Immediately stir in the b. soda and vanilla. It will get frothy, but it will settle down. Just be careful not to use too much baking soda, a little less than 1/2 t would be better than a little more.