Buttermilk Pancakes

By Chezlamere

Ingredients

• 3 eggs
• 2 cups (500 ml) Buttermilk (or soured Milk*)
• 1 1/2 cups (375 ml) all-purpose flour
• 1 tbsp (15 ml) sugar
• 1 tsp (5 ml) baking soda
• 1/4 cup (50 ml) butter
• Maple syrup

Preparation

Step 1

Beat eggs with Buttermilk in a medium size bowl.

Combine flour with sugar and baking soda. Stir together well.

Mix dry ingredients into Milk mixture. Stir only until blended.

Melt butter in a large skillet. Stir melted butter into batter.

Return pan to medium high heat. Using a 1/4 cup/ 50 ml measure, spoon batter into pan, making 4 to 5 pancakes at a time. Cook on 1 side until surface loses its sheen and small bubbles appear. Flip and cook other side 1 to 2 min. Repeat until all batter is used. If pan begins to stick, brush with a little butter between batches. If pancakes are too brown, reduce heat.

Serve with maple syrup if desired.