This recipe was passed down to our great grandmother from her uncle Jim. He wasn’t actually her uncle, it was just something he liked to call himself. And she never actually knew him him personally, he just also happened to publish his recipes on the boxes of buttermilk at the grocery store.
Ingredients
| full batch (8-10 pancakes) | half batch (4-5 pancakes) |
| • 3 eggs , lightly beaten • 2 tsp sugar • 2 tsp brown sugar • 1 tsp salt • 2 Tbsp baking powder • 2 Tbsp butter, melted • 1 cup flour • 1 cup buttermilk | • 2 eggs , lightly beaten • 2 tsp sugar • 1/2 tsp salt • 1 Tbsp baking powder • 1 Tbsp butter, melted • 1/2 cup flour • 1/2 cup buttermilk |
Directions
- Beat the eggs in a medium bowl
- Add the sugar/s and salt. Mix to combine
- Add the flour, baking powder, buttermilk and melted butter
- Whisk the mixture until just combined. A few small lumps are okay, avoid over-mixing.
- Medium-high heat. I usually use about 1/3 cup of batter per cake which end up 7-8 inches in diameter.
Notes: You can make this with regular milk, they just aren’t as good. Did you know you can freeze buttermilk?
