Jeff’s mom made these when we were home for Easter. (Thanks for sending the recipe, Dee.) We made them for our traditional Sunday breakfast this week. I (of course) added fresh fruit and whipped cream, as you’ll see in the photo. I like to go all out when I’m eating my pancakes, and since I don’t at all care for maple syrup, I grab the whipped cream and strawberry syrup. The fruit is always a must as well.
2 cups flour
1 tsp soda
¼ cup sugar
¼ cup shortening (I use butter)
½ tsp salt
2 ¼ cup buttermilk
Mix sugar, shortening, and eggs. Add flour, salt and soda mixture alternately with buttermilk. Mix all with wire whip or spoon. Do not use mixer. Make pancakes on med-high heat griddle.
Note: Mixture will be thick but if too thick may add a little more buttermilk.