I love pancakes, but am kind of picky about what kinds! I love thin Swedish pancakes, but thicker pancakes have never been favorite. That is until my mom discovered the best buttermilk pancake recipe ever, out of A Taste of the Gunflint Trail cookbook. Since then these pancakes have become a go-to favorite and an absolute must to make when we are up north. They are easy to make and are full of buttery delicousness :) I hope you love them as much as we do.
: : Ingredients : :
2 1/2 cups buttermilk
2 cups flour
2 tsp. baking power
1 tsp. salt
1 tsp. baking soda
1/2 cup melted butter
: : Recipe : :
Beat eggs lightly. Stir in buttermilk and set aside.
Sift flour, baking power, salt, and soda. Stir egg mixture into dry ingredients, just enough to mix. Add margarine.
Pour 1/4 cup of batter on hot, greased griddle (cast iron is key). When edges look dry and bubbles are popping on the top of each pancake, flip to other side.
Serve warm with maple syrup, fresh blueberries, chocolate chips, or whatever toppings you like (I do all three).
Photos by Preston Anderson