Chilly winter mornings were made for lingering over weekend breakfasts. Our breakfast of choice? Fluffy buttermilk pancakes drizzled with sticky maple syrup. Whip up a batch in no time using our favourite, never-fail recipe.
Yields: 15-20 pancakes
Time to prepare: 10 minutes
Time to cook: 5-10 minutes
In a hurry? You can prepare pancakes in advance and store in the freezer to be reheated in the microwave for a quick breakfast.
2 cups (500 mL) buttermilk
1 1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) sugar
1 tsp (5 mL) baking soda
1/4 cup (60 mL) butter
Beat eggs with buttermilk in a medium-size bowl.
Combine flour with sugar and baking soda. Stir together well. Mix dry ingredients into milk mixture. Stir until just blended.
Melt butter in a large skillet. Stir melted butter into batter. Return pan to medium high heat. Using a 1/4 cup (60 mL) measure, spoon batter into pan, making 4 to 5 pancakes at a time. Cook on 1 side until surface loses its sheen and small bubbles appear. Flip and cook other side 1 to 2 min. Repeat until all batter is used. If pan begins to stick, brush with a little butter between batches.
Serve with maple syrup if desired.
Photos courtesy of Food52.