Classic Sheffield Buttermilk Pancakes

This recipe was from an ancient cookbook my mom had. None of us ever liked pancakes from anywhere else, because these were just that good!

1 cup flour

½ tsp salt

2 tsp baking powder

¼ tsp soda

2 tsp sugar

1 T. ground flax soaked in 3 T water (or 1 egg)

1 cup buttermilk

¼ cup melted butter

combine salt, powder, soda, sugar and flour. Mix flax mixture with buttermilk and add to dry ingredients. Combine until smooth. Add in melted butter.

Dollop about 1/4 c of batter onto a hot griddle. Flip when small bubbles appear on the top of the pancake. Spread additional butter on top, if desired. Serve with your favorite toppings, real maple syrup is a must!

I like to use white whole wheat flour—you can get it at Trader Joes or Whole Foods, sometimes the regular grocery as well…

I also like to put different toppings- of course, we always did blueberries once and a while, but bananas are good, and sometimes I make an apple compote—I sauté a couple chopped/diced apples in a couple tablespoons of butter, then add a nice scoop of brown sugar, and cinnamon. Sometimes I also put in walnuts or pecans with the sautéing apples… yum!