For an old-fashioned taste that cant be beat, these pancakes are a must try. They’re soft, fluffy and so delicious, that even my super picky, ex-restaurant owner husband declared them the best pancakes he had ever eaten. The secret is to not over mix them. When your blending the wet and dry ingredients, fold them together gently, and stop as soon as the lumps become pea size. This ensures they come out tender and fluffy.
Old-Fashioned Buttermilk Panckaes
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 eggs, slightly beaten
2 cups buttermilk
2 tablespoons melted butter
Using a wire whisk, blend together the flour, baking soda, salt, and sugar in a bowl.
Add eggs, buttermilk, and melted butter, and stir gently until flour is moistened, and pea size lumps remain.
Pre-heat and lightly grease a griddle. Ladle 1/3 cup batter onto griddle for each pancake.
Cook until pancakes become puffy and full of bubbles. Turn on the second side and cook until golden brown.
Serve topped with butter and maple syrup.
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Recipe is from a Better Homes and Gardens Bread Cookbook from 1963.