Family Ray Buttermilk Pancakes, Homemade Syrup and Peanut Butter

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“That rich home taste of buttermilk that is seasoned with hot homemade syrup that is perfectly blended to tame the taste of peanut butter is truly a fun experience as well as a wonderful treat. Please read all the way through to 'get the idea' started. This one part recipe and one part experience. The only time you should follow this recipe is the first time, from there, learn it inside and to your taste. Hope you understand.”

Ingredients Nutrition


  1. Mix together the beaten eggs with the sugar, salt, butter, buttermilk and start with only half of the flour to a nice smooth and almost running texture. Some experimentation is necessary for individual taste. One time I got it to thin and there was no taste; but you want it on the thin side. Please understand, some small amount of experience will increase each persons liking of this wonderful base. Again, add more flour if you need to or more buttermilk. The first time making this is always tense, relax. The worst thing is that you won't use all of it the first time, ok. But it has to be fun. My first few times was to ridgid but these really TASTE GREAT. But you have to adopt the base for awhile and be easy on yourself, please don't give up the first time.
  2. (I don't always use baking powder and I usually like more buttermilk and a consistency of thin is my favorite).
  3. Beat only enough to assure mixture of all ingredients without taking out every single lump.
  4. Utilize an iron skillet if available and the key to success is having an oiled or buttered base that isn't burnt but very hot to apply the near liquid but firm buttermilk mixture for each time. On a scale of 1 - 10 hot-wise, you want a seven ("7") w/ 10 hottest. Light but even oil on the skillet, each time.
  5. Again, some tweaking but not a lot is necessary to find the consistency that is right for you. Start out with the basic recipe and carefully change each time with good notes to find your personal liking. I have made this recipe at least 70 times and still change to my liking from time to time but have found I like the thinner - almost crepe like is best. Have noticed though you can't be 'to thin' or no taste. 1 to 10 w/ thinest (10), again about a 7.
  6. Simultaneously, in a small pan combine the brown sugar, 2 cups of water, tsp of butter, maple syrup & corn syrup for your syrup. Bring to a boil while stirring, then move to low low heat.
  7. When your first Hot/pancake begins to create many holes on the top side (60%), turn. You can always life up a corner, don't burn.
  8. Briefly increase heat to syrup and serve pancake to a large plate after last side is done. Butter all of pancake and apply your choice of either crunchy or plain peanut butter to half of your pancake. Make sure you spoon out (large spoon) hot syrup on to peanut butter(PB) to melt it -- (and/or)works well if you put PB on top of first done side of cake in skillet too, to melt a bit. Then, taking a taste from the peanut butter side to the plain side is a good balance to determine your final taste or you may like both as is. My first PC is with plain PB, my second is without PB.
  9. This is a light old fashioned syrup, you will probably find it a bit weak but if you merely increase the maple syrup a bit and/or brown sugar, you'll find that the concentration is on the buttermilk pancake. Again, tweaking is the key--all this is merely a base to grow from. When you hit the grove just once, you will know it. Doesn't hurt to pray over your food either. God Bless.

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