Mother’s Pancakes
As in any good Vermonter's home, pancakes were a staple, topped of course only with genuine Vermont Maple Syrup - the good stuff, not any of those Flatlander substitutes! (Although I do remember Mother making ersatz syrup out of brown sugar in some lean times.) This recipe originally came from Grandma White (Alice's mother).
Servings:
6
yield(s)
Prep Time:
15
mins
Cook Time:
30
mins
Total Time:
45
mins
Ingredients
Dry Ingredients
-
3
cup
flour
-
1 1/2
tsp
baking soda
-
1 1/2
tsp
salt
Wet Ingredients
-
3
eggs
(beaten)
-
3
cup
buttermilk
-
3
tsp
melted shortening
(Mother used bacon fat!)
Instructions
-
Preheat your griddle, or heavy bottomed frying pan, on low heat.
-
Sift dry ingredients into bowl.
-
Add wet to dry and mix only until moistened, but most of the clumps have been incorporated.
-
Increase the griddle heat to medium. Bake about 3 minutes on the first side and one on the other. When the bubbles that form in the middle of the pancake are slow to fill in with batter after popping, peek under and check for nice color, then flip. Keep pancakes warm in a 200° oven while you are cooking the rest.
-
Serve with butter and syrup and anything else that you like (nuts, yogurt, jam, etc.).