Fluffy. Sweet. Buttery. Comfort.
I grew up eating pancakes made from a packet mix. I could make ’em myself by the time I was 10 and did so most Saturday mornings.
I had no idea what I was missing. Nothing in a packet can hold a candle to hot-off-the-griddle (this one!) buttermilk pancakes.
I make my buttermilk pancakes with sprouted spelt flour, which is easier to digest and doesn’t make my body hurt the way that conventional flour does. (Of course, you can substitute your favorite wheat flour for the sprouted spelt, but I haven’t made this recipe using any gluten-free flours.)
Here’s the recipe!
3 c buttermilk
4 Tbs maple syrup
4 Tbs butter
1. Mix the dry ingredients in a large bowl.
2. Mix the wet ingredients in a separate bowl.
3. Pour the wet ingredients into the dry ingredients and combine.
4. Pour or ladle onto an ungreased griddle (medium heat) in the desired size or shape.
5. Flip when bubbles begin to appear on the uncooked side.
Remove from griddle when both sides are golden brown.