pancake mix and buttermilk pancakes

I got this recipe from a lady in my neighborhood.  She is a legendary cook around these parts and she makes some pretty awesome edibles.

 Dry Pancake Mix

4 cups flour (half white and half wheat flour)
1 tsp salt
2 tsp baking soda
1/4 cup sugar

Sift all ingredients together and store in an air-tight container until ready for use.

Here is my container of pancake mix with the rest of the ingredients to make pancakes written on the front.

To make the actual pancakes you need the following:

Buttermilk Pancakes

1 cup of pancake mix
1 Tbsp softened butter
1 egg
1 cup buttermilk

Mix all ingredients together with an electric beater until incorporated.  It's okay if the butter is still a little chunky.  If the batter is a little too think, add a little more milk or buttermilk.

This recipe will yield about seven 4-inch pancakes.  To feed my family (6 of us) about two pancakes each, I double the recipe above, meaning I start with 2 cups of the dry pancake mix.

Heat a skillet and start baking.  Do not flip over the pancake until it is ready and bubbles start to form on the surface. 


Pancakes only need to be flipped once!  This will keep them light and fluffy.  VOILA!!

I really recommend making this syrup to go with them.

Buttermilk Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda

Heat butter, sugar, buttermilk & vanilla until the butter is melted and sugar is dissolved.  Add baking soda last.  CAUTION: the mixture will froth up, so be ready.  I suggest making the syrup in a larger sauce pan than you think you will need.  Makes 2-3 cups.

This will stay fresh in the refrigerator for about one to two weeks.