I’ve enjoyed these fabulous buttermilk pancakes three times now and I have to say (sorry Mom) that they are the best I’ve ever had—light and tender, they melt in your mouth. If I were you I’d be making them for breakfast RIGHT NOW! HAPPY SUNDAY!
Kim Moss’s Buttermilk Pancakes
7/8th cup all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons melted butter
Measure out dry ingredients and thoroughly combine.
Beat egg with buttermilk, pour into flour mix and gently fold together, adding melted butter until all is just combined and wet. Don’t over mix.
Cook on hot griddle and top with warm syrup, and fresh fruit if desired (Note: Kim put the fruit right into a saucepan with the real maple syrup and let them warm together for awhile—especially delicious).
Makes about 8 to 10 medium sized cakes.
Now, how about a cup of LavAzza with that?
Love to you all,