By Annabelle White
A family favourite – with pure maple syrup and all the laughter – breakfast should be like this every day. It’s the buttermilk and the citrus zest that make these so good!
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- ½ tsp grated lemon zest
- 1 cup buttermilk
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups flour
Beat eggs in a large bowl; beat in the remaining ingredients in order, mixing until smooth.
For each pancake pour about ¼ cup batter on to a hot greased griddle or fry pan. Turn the pancakes when the tops are covered with bubbles and cook the other side.
Serve with warm maple syrup, grilled bacon as well as slices of banana.
Notes: You can add one cup of blueberries to this recipe. The best way is to scatter a few blueberries over the cooking pancakes rather than adding the blueberries to the mix in the bowl.
The addition of one to two tablespoons of sour cream to the mix with the buttermilk also greatly adds to the end result.