Directions
PANCAKES
Whisk the dry ingredients in a large bowl.
Whisk the eggs and buttermilk together, then whisk into the flour mixture, just until blended. Some small lumps may remain. Let it rest for 10 minutes.
Heat a griddle or frying pan, lightly coated with oil over medium high heat. Ladle 1/3 cup of batter onto the griddle. Cook until bubbles appear on the surface, flip and continue to cook until golden brown.
These pancakes are light, fluffy and not too sweet. Top with butter and maple syrup or Peach and Blueberry Topping.
PEACH AND BLUEBERRY TOPPING
Bring syrup and water to a boil, pour over sliced peaches, stir to combine. Let cool.
Add blueberries, stir to combine. Spoon over top of pancakes.
Recipe Note
I prefer all purpose flour for this recipe. Makes 12 pancakes, or 4 servings of 3 pancakes each. A great family breakfast.
