Classic Buttermilk Pancakes
with real maple syrup
I don’t care what any one says. Aunt Jemima’s boxed pancakes are the best pancakes out there with an out of this world taste that can’t be beat (of course I doctor it up a little, but that’s not the point)! I could spend hours slaving in the kitchen creating pancakes from scratch, but who honestly wants to do that on a Sunday morning. Desperate times call for desperate measures and sometimes a girl just needs some pancakes…STAT!
Pancakes are a special treat in my world since I rarely eat them. If I had it my way I’d eat them for breakfast, lunch, and dinner causing me to be the size of a house and have to grease the doorways in order to pass through them. They are fluffy discs of goodness that are slightly chewy with pillow soft centers and a light crisp around the edges. You have the best of both worlds in the texture department with their tender and airy perfection that melt in your mouth. The delicate hint of vanilla and tang of buttermilk are just an extra delight. Smear some butter and douse them with REAL maple syrup and you are sure to have not just a party, but also a freaking gala in your mouth.
Ingredients: Yields about 12 small to medium sized pancakes
- 2 ½ c. Aunt Jemima’s Pancake Mix
- 1 ½ c. Buttermilk
- 1 – 1 ½ c. Water
- ½ Tbsp. Vanilla Extract
- Real Maple Syrup
- Butter
Directions:
- Mix all the ingredients, except the water together. The buttermilk will leave the batter quite thick so add the water until it is the right consistency. You want it to be a thick batter but not so thick that you cannot scoop it out and into a warm pan.
- Ladle about ½ a cup of batter into a non-stick pan over medium heat. Continue until all the batter is used.
- Top with maple syrup and butter. Serve!