Buttermilk Pancakes
Source: Wildflower Cafe Cookbook
This was our favorite recipe from our Pancake Revival food party in January 2011.

Notes from Wildflower Cafe Cookbook: My grandmother used to separate her eggs and beat the whites until they made stiff peaks and folded them into the batter. We have skipped this step for practical reasons but try it sometime, your pancakes will be quite fluffy. We are also revealing our secret flavor here, McCormick Imitation Vanilla and Butter Nut Flavoring. Always test the head of your pan before pouring the first pancake. A drop of water should sizzle when it hits the pan, then test with a quarter size pancake. it should brown evently and bubbles should rise before it gets too brown. Bubbles indicate the pancake is ready to flip to the second side. Cook through. We make packages of the dry ingredients, then to make the batter all we have to do is blend the wet ingredients, add to the pre-mixed dry and stir. On busy weekends we go through 16 batches.

  • 2c flour
  • 1.5T + 0.25t baking powder
  • 1t baking soda
  • 0.25t salt
  • 0.25c sugar
  • 2c buttermilk
  • 0.25c + 2t milk
  • 2 eggs, slightly beaten
  • 0.5t McCormick Imitation Vanilla and Butter Nut Flavoring
  • canola oil, enough just to coat bottom of frying pan or griddle
  1. Blend dry ingredients in large bowl and set aside.
  2. In separate medium-size bowl, whisk buttermilk, milk, butter, and flavoring.
  3. Pour wet mixture into dry mixture and stir until evenly blended.
  4. Heat canola oil on griddle until sizzling hot. Ladle butter on hot griddle and cook until bubbles form evenly on pancake. Flip over and cook second side until cooked through.