Greenville Arms Buttermilk or Kefir Pancakes

All Purpose Flour: 1 1/2 cup
Sugar, Granulated: 3 Tablespoons
Baking Powder: 1 3/4 teaspoon
Eggs, Large: 2
Buttermilk or Kefir: 1 cup
Vegetable Oil: 3 Tablespoons
Milk: As Needed

1.    Combine the dry ingredients in a bowl.

2.    Combine the liquid ingredients in another bowl and beat well with a whisk.

3.    Combine the liquid and dry ingredients, adding milk as necessary to get the necessary consistency for pancake batter.

4.    Use a 2 oz ladle portion for each pancake. A serving is 2 pancakes.

5.    Preheat the clean griddle to 350°

Variations:

Sprinkle one or more of the following into the pancake batter AFTER they are poured on the grill:

·      Dried Blueberries

·      Craisins (dried and sweetened cranberries)

·      Sliced Almonds

·      Chopped Walnuts

·      Chocolate Chips

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This is the recipe for the pancakes that we have been using in my family for decades, with some minor variations along the way. When my mother made them, all she used was plain milk. I think us kids turned up our noses at buttermilk! She would also sometimes add about a tablespoon of wheatgerm flakes to the batter with the idea that this would make the pancakes a little bit more healthy. My brother and sister enjoyed the pancakes with plenty of syrup, I preferred them to be sprinkled with cinnamon and sugar.

When I began making these pancakes at the inn, I substituted buttermilk for the regular milk because as an adult I had learn to love buttermilk in all things.

I recently started making my own milk kefir (fermented milk, similar to yogurt) and tried it as a replacement for buttermilk. It made the same delicious pancakes as with using buttermilk, but perhaps with a probiotics boost!

We serve our pancakes with real New York produced maple syrup that we get from a local business just about 30 minutes away from us.