Mmmmmm. Comfort food. I can think of nothing more comforting when the wind is howling and the snow is flying than to wake up in the morning to the smell of a hearty breakfast. In my book, anything with crisp bacon and warm butter melts the winter blues away.
We’ve all made pancakes before, and they’re super easy no matter how you do it. I’ll even let you in on a little secret: I’m guilty of using just-add-water box mix (gasp!), but today, I wanted to give my family a little extra lovin’.
Here’s an easy way to liven up your old tried and true buttermilk pancake recipe… add some Epicurean Maple Syrup butter, and your winter doldrums will be whisked away by these flavorful flapjacks!
Maple Syrup Buttermilk Pancakes
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
2 1/4 cups buttermilk (We like our pancakes a little thinner, but if you want them big and fluffy, stick with 2 cups.)
2 tablespoons Epicurean Maple Syrup Butter (melted)
(Also use some more in your skillet.)
1 teaspoon vanilla extract
Sift together the flour, baking soda, baking powder, sugar, and salt, and set it aside. Begin by combining 1 cup of the buttermilk with 2 tablespoons of the melted Epicurean Maple Syrup Butter and the eggs. Then add the buttermilk mixture to the flour mixture. Combine by stirring with a wooden spoon, adding vanilla and additional buttermilk as desired. Do not over-stir; batter should be thick and lumpy, yet pourable.
Heat griddle or skillet over medium-high heat, and add additional Epicurean Maple Syrup Butter to the pan. Spoon 1/3 cup of batter into pan, leaving 1/2 inch between each pancake… I won’t insult you buy telling you how to cook a pancake… I know, you know. This recipe makes approximately 16 pancakes, more if you prefer them thinner. Serve them immediately and go ahead and slather a little more butter on top. With the pronounced maple flavor, your taste buds won’t be disappointed. It’s oh so good!