Buttermilk Pancakes

Nothing in the world symbolizes a New England breakfast like fluffy buttermilk pancakes with pure and natural maple or blueberry syrup. No matter where you are, one bite will instantaneously bring you to a warm log cabin on a lake, listening to a chorus of loons.

ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 3/4 cups buttermilk
• 2 large eggs (room temperature)
• 3 tablespoons melted butter
• Stonewall Kitchen Maine Maple Syrup or Stonewall Kitchen Wild Maine Blueberry Syrup

Optional: 2 cups wild Maine blueberries, fresh or frozen

directions

1. In a medium bowl, combine flour, sugar, baking powder and baking soda.
2. In a separate bowl, whisk together eggs, buttermilk and melted butter. Thoroughly mix wet into dry ingredients.

Optional: Gently fold-in the 2 cups of blueberries, being careful not to over-fold because the batter will turn purple.
3. Spoon batter onto a preheated (medium high heat),lightly greased heavy skillet or griddle. When many bubbles form on the top of the pancake, flip and cook 1-2 minutes longer.
4. Be sure to serve with plenty of Stonewall Kitchen’s Maine Maple Syrup or Wild Maine Blueberry Syrup.

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Maple Syrup Item: 170801 $15.95

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Maine Maple Syrup Item: 171601 $29.95

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Wild Maine Blueberry Syrup Item: 171602 $16.95