Buttermilk Pancakes

Growing up, my mother made these many Sunday nights for supper. Often, the missionaries would come over and have these pancakes with us. They are easy to make and rise up so light and golden. This is a good way to use your extra buttermilk after you make pralines (see candy section) 

 6 eggs 

4 cups buttermilk 

3 cups flour 

2 tbs. sugar 

4 tbs. melted shortening or vegetable oil 

3 heaping tsp of baking powder 

1 heaping tsp. baking soda 

 

Beat eggs slightly, add buttermilk. Sift in dry ingredients. Do not over mix or the pancakes will not be as light. Pour batter on griddle to desired size. Let pancakes bubble up and turn. Brown on second side. Serve with homemade maple flavored syrup (see recipe below). You may want to half my mother's recipe. It was meant for a crowd.