Buttermilk Pancakes

   A perfect stack! Plus lots of butter! (My husband's favorite)

 

        With the addition of raspberry jam and raspberries, who could resist!(my favorite)

   This recipe has been a family tradition for over 26 years!

When my husband and I were first married, I started making his favorite type of pancakes, buttermilk.  Crispy edges and lots of butter. No syrup!
    When we had children, it became our Saturday morning tradition for years.  I think my children even knew how to make the recipe from memory.  Over time, we made many variations, by adding blueberries, or chocolate chips, or cinnamon or even changing to a variety of different flours.  The key ingredient of buttermilk never changed though, because that is what makes these pancakes so soft, moist, and light!

   The recipe comes from one of the first cookbooks I ever collected.  Discovered in my college library, and full of old-fashioned recipes. I knew I needed to own it.  The book was out of print, but I wrote to the author.
    What a wonderful surprise, I received a response.  If I would just mail a check for $10.50, I could have the book shipped to me, and so began my collection of cookbooks.
   Cooking Plain, by Helen Walker Linsenmeyer, is full of recipes from the midwest and early pioneer recipes, many from Illinois.

     I have eaten many types of pancakes over the years, but these remain my favorite, and will always be a family tradition!

As Always,
ENJOY!

4 eggs
2 1/2 cups buttermilk
1 1/2 tsp. salt
2 tsp. sugar
1 Tbs. baking powder
1 1/2 tsp. soda
3 cups flour
1/4 cup melted butter

   Whisk together eggs and buttermilk.  Add dry ingredients, whisk.  Add melted butter, whisk.  Spoon batter carefully onto hot griddle. Wait to flip the cake until dry edges appear and the bubbles on the surface begin to break.  Flip cake with a spatula and cook half as long.    Serves 8
( the recipe can be cut in half if serving a smaller crowd)