I first had these pancakes when I was a young woman and went to visit a boyfriends parents for the first time; it was an 8 hour trip so we stayed the weekend. It was his father’s recipe so when I became a daughter in law I asked for it and I rarely ever make anything else; they are just perfect!
Ingredients
- 2 Eggs
- 1 1/2 C buttermilk (If you don't have buttermilk on hand you can also add 1 Tbsp of either vinegar or lemon juice to regular milk and let it sit for at least 5 minutes as a substitution).
- 1/4 C oil
- 3 Tbsp. sugar
- 3/4 tsp. salt
- 1 1/2 C sifted flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 c Buttermilk
- 3/4 c Butter
- 1 1/2 c Sugar
- 1 t Vanilla
- 1 1/2 tsp Baking Soda
For the Pancakes:
For homemade syrup (We always called it Mr Butterworth Syrup!):
Preparation
- Combine half of milk with rest of ingredients in mixer and mix until well blended, approximately 1-2 minutes.
- Add remaining milk and mix for another 30 seconds or until smooth.
- Cook on heated griddle. Serve immediately.
- Combine butter, buttermilk, and sugar in large saucepan. This mixture will boil up, so make sure you use a large saucepan. Bring to a boil, stirring regularly.
- Remove from heat, stir in vanilla and baking soda (this is the fun part...but why you'll need that large pan when you see how it foams up!). Stir thoroughly and allow to cool a bit before serving.
- Will keep in refrigerator for a couple of weeks. We never had it that long...good on ice cream too!
To Make the Pancakes:
I typically serve with real maple syrup but the following recipe is a good alternative!
To Make the Syrup:
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Remember the old fashioned way of keeping recipes? In card boxes or binders? I’ve had this recipe for over 30 yrs but still have the MUCH used card on file; so used it’s evident I had to go over quantities at one point!
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