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Classic Buttermilk Pancakes

A stack of fluffy buttermilk pancakes dripping with maple syrup is like a warm hug on a cold day.  I have a serious weakness for them, and they're always easy to whip together on an easy Sunday morning (are you humming the song now?).

I have a handwritten journal where I jot down my very favorite recipes, which I turn to again and again and again.  This recipe earned a spot in it long ago and the page is now lovingly splattered from frequent use.

If you're in a creative mood, you can add fresh blueberries, chopped strawberries, chocolate chips, chopped nuts or even mashed bananas to this batter.  The possibilities are endless!
Classic Buttermilk Pancakes
2 cups all-purpose flour
2  1/2  tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 Tbsp granulated sugar
2 large eggs
2 cups buttermilk
1/4 cup vegetable or canola oil
Butter or cooking spray, for greasing the cook surface

Preheat oven to 200 degrees F (for keeping the pancakes warm).
Combine the first 5 ingredients; stir well.
Whisk together eggs, buttermilk and oil in a bowl.   Add to flour mixture and stir just until dry ingredients are moistened and lumps are mostly gone.

Heat a large skillet or griddle over medium heat/350 degrees F.  Once hot, melt a few tablespoons of butter on the cook surface.  For each pancake, pour about 1/4 cup batter onto your buttered skillet/griddle.  Cook over medium heat until golden brown and flip to continue cooking on the other side.
Place cooked pancakes on a baking sheet and keep warm in the preheated oven while you cook the rest.
Serve warm with your favorite maple syrup!
You know the pancakes are ready to flip when the bubbles on the surface of each pancake don't pop.

Batter can be stored in fridge for up to 1 week.

Add blueberries, chocolate chips, nuts, mashed bananas, etc as desired to the pancake batter for extra flavor.


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