**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet!**
Buttermilk is my new obsession! I bought some a few weeks ago for some reason…I think to make some cheese? But then I had a bunch left so I started using it to make muffins, pancakes, fried chicken…. It’s SO yummy! It makes everything moist and delicious. I came up with the BEST buttermilk pancakes, so I have to share them with you.
1 ¼ c. sprouted flour
3 tbsp. organic sugar
½ tsp. sea salt
1 tsp. baking soda
1 c. cultured buttermilk (or as needed)
1 tsp. vanilla
Mix all dry ingredients together. Add egg, vanilla and stir. Add buttermilk as needed to create desired texture, about one cup. Heat pan and melt butter in it (make SURE your pan is preheated so that the pancakes are sizzling as soon as they are in the pan, or they won’t rise and be light and fluffy! More on perfect pancakes later). Cook pancakes for about 3 – 4 minutes on each side, until bubbles pop and stay open. Serve with butter and maple syrup.
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