|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.
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.ReplyDelete
Thank you! I will pass along your site to the rest of the cooks in our group!Delete