"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buttermilk Pancakes Recipe

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This recipe for Buttermilk Pancakes, by , is from Eating with the Sissies 5: A Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Paramo
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 C Flour
2 Tbsp Baking powder
1 Qt Buttermilk
2 Tbsp Sugar
2 Tbsp Baking Soda
1 tsp Salt
1 packet Yeast
1/4 C Canola oil
6 Eggs
Half & Half

Directions:
Directions:
Combine flour and baking powder; set aside. Combine buttermilk, sugar, baking soda and salt. Mix together and then add flour mixture. Add packet of yeast and then canola oil. Whip eggs and then fold carefully into mixture. Cover and refrigerate overnight. Set out 15-30 minutes before cooking and add half and half (approx. 1 cup) until mixture is right consistency.

Cook on hot griddle.

Personal Notes:
Personal Notes:
Mixture is good for approximately 1-2 weeks.
If you need an extra pancake warmer, ask G2.

 

 

 

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