There’s no funny origin story to these pancakes other than the fact that my kids (like all kids, I think) love pancakes and I had a container of buttermilk left over in the fridge and if I didn’t do something with it ASAP it was going to have to be thrown out. The process began with me measuring out how much buttermilk was left and I built the recipe from there. I probably could have tried to figure out how to use whole wheat flour, but I just wanted to get the kids fed fast and I didn’t have time to experiment so it’s AP flour instead. Less healthy perhaps, but still tastes great.
1 tsp cream of tartar
1 tsp baking soda
1 cup AP flour
1 tbsp evaporated cane juice
½ tsp kosher salt
4 tbsp unsalted butter, melted
1 cup buttermilk
Butter for cooking
In a glass dish microwave 4 tbsp butter to melt.
In a mixing bowl combine the flour, sweetener, salt, baking soda, and cream of tartar. Whisk it together to thoroughly combine.
Mix the melted butter, egg, and buttermilk into the dry ingredients. Stir to combine.
Spoon the batter into a hot non-stick pan that has been buttered and set over medium heat. When the pancake gets bubbly and browned at the edges flip them. When the other side has browned remove from the pan. (Note: The second side cooks faster.)
Serve with butter and syrup.
Makes 18 -20 silver dollar sized pancakes.