|Start with lemony pancakes and add a little butter.|
|Then you shake a little sugar. Which is harder to do while|
taking photographs than you might think.
Lemony Buttermilk Pancakes
2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 heaping Tablespoons sugar
2 large eggs, lightly beaten
2 cups buttermilk
powdered sugar & melted butter
Combine first five ingredients; stir well. Combine eggs, buttermilk, and oil in a bowl. Add flour mixture, stirring just until dry ingredients are moistened.
For each pancake, pour about 1/3 cup batter onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked. Turn and cook the other side.
|These are totally out of control. I call them Blizzard Pancakes.|
Serve hot with a little melted butter and some sifted powdered sugar.
You can store batter up to one week in fridge. Add a little milk to batter if too thick after storage.