Labour Day Breakfast

 "We've just increased the buttermilk to make them a little thinner, more ethereal, and crispier". 

~Blue Ribbon Cookbook

Light and Fluffy Buttermilk  Pancakes

Makes about 15 pancakes: serves 4 to 6

Recipe

2 cups all-purpose flour         2 large eggs

2 tablespoons sugar               2 tablespoons vegetable or canola oil

2 teaspoons baking powder   1 1/2 tablespoons unsalted butter, plus more for serving

1/2 teaspoon baking soda       Pure maple syrup, for serving

1/4 teaspoon salt   

2 1/2 cups buttermilk

1.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt

2.  In a separate bowl, whisk together the buttermilk, eggs, and oil, Gradually stir the wet ingredients into the dry

3.  In a large skillet or on a griddle over medium-high heat, melt the butter. Working in batches, spoon 1/4 cup pancake batter into the pan. Cook the pancakes until the edges have begun to brown, flip into golden. Serve hot, spread with butter and drizzled with maple  syrup.