Our Scouts love these at home or at camp, and we have served them at our pancake breakfast fundraiser. Easy to make, light and fluffy when cooked up and a delivery vehicle for maple syrup – what could be better?
| Ingredients | Single Recipe | Triple Recipe |
|---|---|---|
| ‘Dry’ Ingredients | ||
| Flour | 1 cup | 3 cups |
| Baking Soda | ½ teaspoon | 1½ teaspoons |
| Sugar | 2 tablespoons | 6 tablespoons |
| Salt | ½ teaspoon | 1½ teaspoons |
| ‘Wet’ Ingredients | ||
| Buttermilk* (milk + vinegar) | ¾ cup (1 tsp vinegar) | 2¼ cup (3 tsp vinegar) |
| Melted Butter | 2 tablespoons | 6 tablespoons |
| Eggs | 1 large | 3 large |
* Add 1 teaspoon vinegar to ¾ cup milk let stand 5 minutes
- Add vinegar to milk and let stand to make “buttermilk”
- Melt butter
- While butter is melting measure & mix ‘Dry’ ingredients in a bowl
- Add eggs and melted butter to “buttermilk” and mix well
- Add wet ingredients to dry ingredients and mix (not too much!)
- Pour into medium sized pancakes on a hot griddle, flipping once when bubbles pop & stay