Local Buttermilk Pancakes

When you have rich, thick and fresh local buttermilk from JD Country Milk or Hatcher Dairy's make these pancakes or a buttermilk pie, where the buttermilk really shines.
Photography By Jill Melton | November 13, 2016

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1 egg
  • 2 teaspoons vanilla
  • 1 tablespoon vegetable oil

Preparation

1. Combine flour, baking powder, soda, salt, and sugar in a large mixing bowl. Combine buttermilk, egg, vanilla and oil, whisk well. Add to flour mixture and mix gently. Let stand 10 minutes. 

2. Pour pancakes into a large nonstick skillet over medium-low heat.  Cook 2-3 minutes on each side. Serve with butter and maply syrup. Yield: 6 4-inch pancakes. 

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Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup buttermilk
  • 1 egg
  • 2 teaspoons vanilla
  • 1 tablespoon vegetable oil
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