Fluffy Buttermilk Pancakes

 

Christopher's Corner

2 cups flour

3 tbsp. sugar

1 1/2 tsps. baking powder

1 1/2 tsps. baking soda

1 1/4 tsps. salt

2 1/2 cups buttermilk

2 large eggs

3 tbsp. butter, melted

Mix wet and dry ingredients separately and then combine them, mixing just enough so batter isn't lumpy. Let the batter rest while heating griddle to 350 degrees. Lightly butter griddle. Flip pancakes when bubbles cover most the surface. Serve with Maple or Buttermilk Syrup.

BUTTERMILK SYRUP:

2 cups buttermilk

2 cups butter

2 tsp vanilla

2 cups sugar 

2 tsp baking soda

Combine everything except for the soda and bring to a boil. (For a thicker syrup boil for a few seconds, stirring constantly so it doesn't burn). Sprinkle and stir in the soda and take off the heat. Use an oversize pot to allow room for the mixture to expand.

You can half, double or triple this recipe.

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Best French Toast Bake

Christopher's Creations

1 loaf sourdough bread (or any day old bread)

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 Tbsp vanilla

TOPPING:

1/2 cup flour

1/2 cup brown sugar

1 tsp cinnamon

1/4 tsp salt

1/2 cup cold butter, in pieces

Cube loaf and place evenly in greased 13" x 9" pan. Mix ingredients, pour over bread, cover and refrigerate overnight. Cut butter into topping ingredients until crumbly. Sprinkle over bread and bake at 350 degrees for 1 hour.

BUTTERMILK SYRUP:

2 cups buttermilk

2 cups butter

2 tsp vanilla

2 cups sugar 

2 tsp baking soda

Combine everything except for the soda and bring to a boil. (For a thicker syrup boil for a few seconds, stirring constantly so it doesn't burn). Sprinkle and stir in the soda and take off the heat. Use an oversize pot to allow room for the mixture to expand.

You can half, double or triple this recipe.

We know you love good stuff
VISIT OUR WEBSITE