lamertz, I use two buttermilk pancake recipes and love both of them (the other is Fannie Flagg's Buttermilk Pancakes). I thought you might enjoy this recipe. SOUTHERN BUTTERMILK PANCAKES
If there is anything particularly Southern about pancakes, it may be the prevalent use of buttermilk in the batter. This is a typical recipe.
2 cups of all-purpose flour
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon of baking soda
Add 2 1/3 cups of buttermilk, stirring lightly but leaving the batter a bit lumpy. Add 2 tablespoons of vegetable oil (or melted butter), mix well, and fold in 2 well-beaten eggs. Don’t over-stir the batter. Ladle onto a hot griddle (this batter is thick), forming cakes as big around as you wish. Cook completely on one side and then the other, turning only once. This recipe makes 10 to 12 puffy 5-inch pancakes.
Recipe from Southern Food: At Home, on the Road, in History
, by John Egerton. 1993. University of North Carolina Press, Chapel Hill, N.C. * * * * *
Serve with melted butter and BROWN SUGAR SAUCE, about which Marion Flexner, in Out of Kentucky Kitchens
(1949), said, “many old-time, dyed-in-the-wool Kentuckians prefer…to any other for their waffles and pancakes.”
Mix one cup of firmly packed light brown sugar in a saucepan with 4 tablespoons of water and 1 tablespoon of butter. Boil until the sugar melts, stirring to prevent sticking. Serve warm. * * * * *
Recipes recorded by JimInKy, Lexington, Ky. December, 1999. Comments in parenthesis are mine.