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Yes, this is that old-fashioned recipe that says you have to put these together from scratch, but it’s worth the time and effort it takes.\u00a0 Real maple syrup is a bonus, too.\u00a0 The mixes are okay if you’re in a hurry but they somehow don’t quite come up to the flavor you get from this old recipe.<\/p>\n
Buttermilk Pancakes – 1953 1 \u00bc cups sifter all-purpose flour<\/p>\n 2 teaspoons baking powder<\/p>\n \u00bd teaspoon baking soda<\/p>\n 1 tablespoon sugar<\/p>\n \u00bd teaspoon salt<\/p>\n 1 beaten egg<\/p>\n 1 cup buttermilk<\/p>\n 2 tablespoons of salad\/corn oil, melted shortening or bacon fat<\/p>\n Directions:<\/strong><\/p>\n – Sift together flour, baking powder, baking soda, sugar and salt.<\/p>\n – Combine egg, buttermilk, and corn oil\/bacon fat. Stir thoroughly<\/p>\n – Add to dry ingredients, stirring until the flour is moistened. The batter will be LUMPY and THICK.<\/p>\n – Cook on a hot griddle or in a skillet, but be sure to \u201cgrease\u201d the surface first!!! Cast iron really does the trick here.<\/p>\n – Let one side cook, then flip ONCE ONLY!<\/p>\n Note:<\/strong><\/p>\n Should yield four pancakes. I managed to get 4 plus one small one. The batter is extremely thick and very<\/strong> sticky.<\/p>\n You can either melt the butter you\u2019re going to dump on this stack or just put it between the pancakes in the stack.<\/p>\n Serve with heated (real) maple syrup and some good breakfast sausage or nice, crispy bacon. Your choice. And on a cold, blustery winter day, some of these old-fashioned things are worth the effort.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
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