Buttermilk Pancakes

I still remember years ago receiving this tasty pancakerecipe as a newspaper cut-out from my Grandma on Mom’s side. Now almost 20 years later, I can say, along with my family & almost everyone else who tries it, that these are my favorite pancakes. And this may seem strange, but they actually taste quite delicious (even better in my opinion) when whole wheat flour is used (freshly ground being optimum).

Enjoy with organic butter & pure maple syrup and fried farm fresh, non-gmo eggs!

1 Cup Flour
1/4 t Baking Soda
1 t Baking Powder
dash of salt

1 Cup buttermilk (or 1 T of Vinegar w/ 1 Cup milk)
1 Farm Fresh Egg
1/4 Cup Sour Cream (I use plain yogurt)
2 T melted butter cooled slightly

Stir together dry ingredients. Mix first three wet ingredients together. Then add flour mixture to wet ingredients along with melted butter. Stir only until dry ingredients are mixed with wet. You are now ready to begin cooking on a pre-heated & oiled griddle. Makes approx 6-8 pancakes