Buttermilk Pancakes

I've tried many pancake recipes, but so far this one is my favorite. Buttermilk used to get wasted in my fridge because I usually only needed a small amount for a recipe. But now I like to make these pancakes within the next few days with the leftover buttermilk. Also, a pancake is just not a pancake without pure maple syrup! It is more expensive, but because it is richer than regular syrup, you don't need as much. You can find some reasonable brands that are not really that much more expensive. Eat up!

Buttermilk Pancakes

Serves: 4           Makes: Approx 16 (8"-9") pancakes           Prep Time: 10 min.

Ingredients:

• 1 3/4 cups buttermilk
• 1/4 cup (1/2 stick) of butter, melted and cooled
• 2 large eggs
• 2 cups all purpose flour
• 1 tsp baking soda
• 3 TBSP granulated sugar
• 1 tsp kosher salt
• 1 tsp vanilla extract
• Butter flavor non-stick spray, or additional butter for the skillet

Instructions:

1. Combine 1 1/2 cups buttermilk with the melted butter and eggs.
2. Stir the flour, baking soda, sugar and salt together.
3. Add buttermilk mixture to the flour mixture. Gently combine.
4. Add the other 1/4 buttermilk, adding a little more or less, depending on how thick you like your pancakes.
5. Add vanilla.
6. Heat skillet on medium heat, spraying w non stick spray and pour batter into pan to desired size of pancakes.
7. When pancakes begin to bubble up and edges start to look dry, turn over to brown the other side.
8. Serve with additional butter or sprinkle w powdered sugar on top.