We have a family tradition round these parts of Saturday morning pancakes. It is something that Belle looks forward to all week long and eagerly asks if it is pancake day yet. A few Saturdays ago (when we were actually in town), I got up and ready to make pancakes only to realize we were out of pancake mix. Yes, I know...I regularly commit the cardinal sin of using pancake mix instead of making from scratch. It is just a little too much to ask in my lack of sleep induced haziness.
Back to being out of pancake mix...I knew that Belle would be disappointed if I didn't do pancakes and honestly after weeks of being in and out of town, our breakfast options were a bit limited. I quickly remembered stumbling across a recipe for Cracker Barrel-esque Buttermilk Pancakes. You see I think that Cracker Barrel has hung the moon when it comes to pancakes. They are just perfect to me with their crispy outsides fluffy insides. I was excited to try this recipe and we had everything on hand (using my handy dandy buttermilk shortcut). They did not disappoint and will probably become a part of our regular Saturday morning pancake routine.
- 2 cups all-purpose flour, sifted if you are so inclined
- 2 teaspoons baking soda
- 1 heaping teaspoon salt
- 1 Tablespoon sugar
- 2 eggs, lightly beaten
- 2 cups buttermilk
- oil or butter for cooking
- syrup and butter for serving
Directions:
- Mix all ingredients together just until incorporated. Take care not to over mix.
- Heat a griddle or non-stick pan at medium to medium high heat and grease with a little butter or oil (the more you grease, the crispier the edges)
- Drop batter 1/4 cup at a time onto hot pan. Once bottom side is golden, flip and brown remaining side.
- Serve hot with butter and real maple syrup.
Original Recipe from Food.com
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