Love,Cook and Eat

My son who is 2 years old has been really a picky eater lately especially at breakfast. So I thought about making pancakes because I haven't made them in a while now. The original recipe called for sour cream,but since  I don't have any I tweaked it a little bit and it turned out great.The tanginess from the buttermilk against the sweet syrup was soo good, and my son ate three YEEEY :)

Ingredients:

2 cups all purpose flour
2 tbs sugar
1/2 tsp salt
4 tsp baking powder
2 cups butter milk ( I used the powder one since I think its more convenient to have because I don't use butter milk that often)
4 tbs melted butter and slightly cooled
2 eggs
butter or oil for pan coating

Directions:

Whisk all liquid ingredients together ( buttermilk,eggs and melted butter)
In another bowl whisk dry Ingredients ( flour,baking powder,sugar and salt)
Gradually add the dry ingredients to the wet ones and whisk them, until all ingredients are well mixed.
**Avoid over mixing the batter or pancakes won't be as tender.
Let the batter rest for 10 mins ( don't skip this step or your pancakes won't be as fluffy)
I used my electric griddle heated to 350 degrees and coated it with a tbs of butter. You can also use a pan heated over medium heat.
I used a 1/4 measuring cup to portion my batter.
Cook the pancakes until the edges are set and bottom is golden brown , flip and cook on the second side until golden brown too.
If you are not serving immediately transfer to oven that is heated to 200 degrees.

Makes 13 pancakes.