Buttermilk Pancakes

Or as we used to call it in my family, “the pancake wars”.

As a family, we love pancakes. My dad used to pride himself on his lighter-than-air pancakes. He claimed you needed weights to keep them from floating away. His recipe came from the infamous Betty Crocker Cookbook that we all loved.

But then, I bought some buttermilk to make pancakes and there on the side of the carton was a pancake recipe. If you live in the Pacific NW, you know about Darigold dairy products. They make everything from yogurt to butter to all things milk.

I can’t even say what made me try it. I cut the recipe off the carton and I’ve been using it ever since. My dad and I used to argue about who made the best pancakes. I know I did, but it’s hard to refute the patriarch of the family. We will never know.

2 cups sifted flour

1 teaspoon salt

1 1/4 teaspoon baking soda

3/4 teaspoon baking powder

2 eggs, unbeaten

2 cups buttermilk

1/4 cup melted butter

Sift dry ingredients together. Add remaining ingredients. Mixture will be thick and lumpy. Drop by spoonfuls onto lightly greased griddle, spreading batter with spoon. Turn cakes as soon as browned and cook under side until browned. Makes five to six servings.

*****from the Recipe Box:

This is the original recipe I cut off the side of the milk carton about a zillion years ago.

and remember: I may not have gone where I intended to go, but I think I have ended up where I needed to be. Big kiss, Lynn

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