Buttermilk Pancakes

I originally bought buttermilk to make Cheddar Buttermilk Biscuits for Christmas but they don't come any smaller than in 500ml cartons here. You don't need that much for a single recipe of biscuits, so I decided to make some buttermilk pancakes a few days later. I took my favourite Fluffy Pancake recipe and changed it up a bit.

Then I found a Christmas pancake pan for $2.44 at an end of season clearance sale. Next time I make pancakes I'll use my new toy. So what if Christmas is still a year away! To me, every day is Christmas!

Buttermilk Pancakes
Makes about 10 pancakes

Ingredients

• 2 cups all purpose flour
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• pinch of salt
• 1/2 teaspoon ground cinnamon
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup butter, melted and cooled
• more butter or cooking spray for frying

Directions

1. In a large bowl, mix the dry ingredients with a whisk. Make a well in the centre and add the buttermilk, eggs and butter then whisk until well combined. It's okay if it's a bit lumpy.
2. Heat a nonstick pan over medium heat. Brush the pan with some butter. Drop 3 or 4 pancakes into the pan. I use about 1/4 cup batter for each pancake but you can make them bigger if you like.
3. Cook for a few minutes until bubbles appear on the surface, flip and continue to cook for another minute or two until the second side is golden. Set aside and repeat until all the batter is done. If you're making a larger batch, heat the oven to 200F and keep a plate in the oven. Transfer the cooked pancakes to the plate until you're ready to eat.
4. Drizzle with your favourite syrup or fresh fruit.