aunt viola's buttermilk pancakes

Name: Aunt Viola's Buttermilk Pancakes
Yield: 3
Ingredients: 1 quart(s) buttermilk; 2 teaspoon(s) salt; 6 tablespoon(s) sugar; 6 large eggs, slightly beaten with fork; 4 teaspoon(s) baking powder; 3 teaspoon(s) baking soda; 4 cup(s) flour ( use a bit more if you like thicker cakes); 4 tablespoon(s) melted butter; 1 teaspoon(s) vanilla

(3 RATINGS)

79 Pinches 1 Photo

mary Armstrong

San Antonio, TX

Updated on Oct 30, 2011

This recipe has been in my family since 1976. There is no other pancake recipe needed in our home. These freeze well after made. I like to cool them, then wrap in wax paper and put in freezer bags in individual servings. Take out and microwave. Makes a quick breakfast and or snack.

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yield 3-4 dozen 4 inch cakes

Ingredients

1 quart buttermilk
2 teaspoons salt
6 tablespoons sugar
6 large eggs, slightly beaten with fork
4 teaspoons baking powder
3 teaspoons baking soda
4 cups flour ( use a bit more if you like thicker cakes)
4 tablespoons melted butter
1 teaspoon vanilla

How To Make aunt viola's buttermilk pancakes

Step 1

Put all dry ingredients into a large bowl first & whisk together. Make a well in the dry ingredients, add the remaining ingredients and beat with a mixer. Ladle about 1/4 to 1/3 cup batter onto prepared hot griddle (lightly greased). Cook until small bubbles appear then flip and cook about 1 minute more.

Step 2

Batter may be made the night before and will keep a couple of days in the fridge.
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