Trinity Cookbook Recipe: Buttermilk Pancakes & Waffles

Alice Sipple’s Buttermilk Pancakes & Waffles

By Peter Sipple

Ingredients

  • 2 cups all-purpose flour

  • 1 t. baking powder

  • 1 t. baking soda

  • 1 t. salt

  • 1/2 to 1 T. sugar

  • 1/4 t. cinnamon

  • 1/4 t. nutmeg

  • 1 T. finely diced walnuts (optional)

  • 2 cups whole milk Buttermilk*

  • 2 eggs beaten

  • 2 T. melted butter

  • 1/8 t. vanilla extract

  • 1/2 cup wild blueberries (optional)

Steps

In one large mixing bowl, sift, then stir together the dry ingredients: flour, baking powder, baking soda, salt, spices, and (optional) walnuts.

In a second bowl, beat eggs and stir in buttermilk, melted butter, vanilla, and (optional) blueberries.

Add wet ingredients to dry and stir until all dry ingredients are moist. Don’t over-mix and don’t worry about small lumps.

*Whole-milk buttermilk is not easy to find in grocery stores. Recently we located it at Fresh Market in Guilford.  You may find it elsewhere. Low-fat buttermilk can be used but doesn’t result in the best pancakes or waffles.

Augie SeggerComment