Aunt Helen's Buttermilk Pancakes

"Wonderful, light, tasty pancakes that are unlike any others. There are similar recipes but none taste like these! Aunt Helen always had a few special recipes for "ordinary" foods that were better than any other. We've misplaced the recipe often enough that it's time it goes on here, permanently located!"
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
45mins
Ingredients:
9
Yields:
12-16 pancakes
Serves:
4-6
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ingredients

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directions

  • Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed.
  • Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
  • These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour.

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Reviews

  1. So good! The distinct buttermilk flavor plays nicely with our traditional maple syrup and butter. We recommend keeping the pancakes small to avoid undercooked centers, a known issue with buttermilk pancakes, but the real key to that is a heavy pan at the right temperature. Light, pretty, and tasty! Made for PAC Spring 2013.
     
  2. Good recipe and easy to make. Thanks for sharing!
     
  3. Perfect pancakes. This is a great recipe if you always have buttermilk on hand, which I don't, I had to buy it LOL. But these are well worth going to the supermarket for the buttermilk. I topped them with strawberries that I mashed with a fork and added a little sugar to it. This feed 5 of us well, made for special breakfest for my Daugter and Grandson this morning as they left this afternoon to travel. Very good and I will make them again. Made for Fall PAC 09 Sorry no photo, camera was packed for Daughters trip.
     
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RECIPE SUBMITTED BY

<p>I am a stay at home mom with 4 girls, a plane crazy husband, and a very big garden!</p>
 
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