Gatekeeper Honey Buttermilk Pancakes
1 cup all-purpose flour
1 cup buttermilk
2 tsp baking powder
2 tsp honey (or raw
sugar)
½ tsp salt
½ tsp vanilla
1 Tsp vegetable oil
1 egg (mixed slightly)
Combine dry ingredients in a mixing bowl
Add wet ingredients all at one time
Batter should be thick but not stiff
(add a bit more milk or flour for consistency)
Use a 1/3 measuring cup to dip batter
onto hot griddle or skillet. Medium
heat. Flip when the bubbles begin to
appear on top.
Makes about eight 4-5 inch light, fluffy
pancakes. These are not the heavy, thick style cakes.
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