In the Kitchen: Buttermilk Pancakes

We've been making these buttermilk pancakes for as long as I can remember.  Scot's mom is really the ultimate master of them and we undoubtedly force her to make them every time she's in town.  They're simple and quick, using ingredients I almost always have on hand and they're a million times better than the 'just-add-water' variety.  I often times double and triple my batch, cooking up extras and then storing them in Ziploc bags for my kids to eat all week.

Buttermilk Pankcakes

2 eggs
2 C buttermilk (you can also use regular milk and 'sour' it with 2 tsp of white vinegar...I do this ALL the time with this recipe)
2 TB sugar
Stir together then add,
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C flour
2 TB vegetable oil
Mix all together until combined.  Your batter will be a bit lumpy, I usually mix this with a whisk to stir in the four well, but it will still be lumpy.  Don't worry, once it's mixed, it's time to get cooking.  Spray your hot griddle with cooking spray and bake until golden brown, then flip and bake the other side.

Two note to up your pancake game: This batter will be thick, I often times add water to it because I like a thinner pancake, if you do too, don't hesitate to make the adjustment!  Also, these are best served with homemade syrup.  For reals.  It's so easy and about a million times better.  Here's our simple recipe that Scot has tinkered with for years to get just right.

Homemade Maple Syrup

4 C sugar
2 C water
2 tsp maple flavoring

Add to pot and bring to a slow boil.  The trick in making this is to not get it too hot.  If you get it too hot the sugar will start to crystalize and 'candy'.  It doesn't ruin it, as the candy pieces always fall to the bottom of the syrup, but it is a an art form to get it warm enough that the sugar melts but not too warm that it candies.  For the record, Scot always makes the syrup and mine always has candy pieces in it.