My kids never used to ask for me to cook them anything. Then I made these! I accidentally skipped the salt this morning. Still just as good, minus the extra 2,300 mg of sodium! Will try it next time with unsalted butter to cut the sodium by a total of 60%.
Pam-Cakes With Buttered Honey Syrup
More From Southern Living
Total: 34 Minutes
- 1 3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup butter, melted
- Buttered Honey Syrup
- 1. Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
- 2. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.
Use a light hand when stirring the batter; overmixing will cause a rubbery texture. When using a griddle to cook pancakes, set the temperature dial to 350°.
Only you will be able to view, print, and edit this note.Add Note