Content List for The Recipes Global Navigation: Home, The Recipes, Measurements Site Name: Recipes from My Friends Tag line: Cooking together Feeds the Soul Page Name: The Recipes Section: Baked Goods Recipe: Cornbread: Serve warm with chile. Recipe: Buttermilk Pancakes: Light, fluffy, delicious. Recipe: Blueberry Scones: Perfect start to your day. Recipe: Bran Muffins: Hearty and oozing with dates. Recipe: Granola: Hardly lo-cal, but totally addictive. Section: Savories Recipe: Roasted Chickpeas: Crunchy and spicy. Recipe: Sopa Verde with Pepitas: Rich, velvety and herbal. Recipe: Warm Pumpkin Salad: Rich with vitamins and minerals. Recipe: Grilled Grilled Cheese on White Bread: 10 Million kids can't be all wrong! Recipe: Home Cured Gravlax: My mother's recipe. Section: Dessert Recipe: Apple Pie: Perfect for Fall when apples are in season. Recipe: Baklava: Kostas' favorite! Recipe: Toll House Cookies: The classic. Recipe: Brownies with Peanut Butter Centers: Delicious and surprisingly good for you. Recipe: Macaroons: Light and not too sweet. Content List for Buttermilk Pancakes Global Navigation: Home, The Recipes, Measurements Site Name: Recipes from My Friends Tag line: Cooking together Feeds the Soul Page Name: Buttermilk Pancakes Source: From M. Breen: loosely based on a recipe from Mark Bitman and my Grandmother Introduction: My grandmother made the best buttermilk pancakes. They were soft, fluffy and had crispy, buttery edges. They were so good that they needed nothing other but a slick of butter over the top. Note: Serves 2 Ingrdients: 1 cup Flour 1 tsp. Baking Powder Pinch of Salt 1 cup Buttermilk 1 egg 1 Tbsp Butter melted and cooled 1 Tbsp Maple Syrup or Honey Butter for frying Maple Syrup gently warmed Directions: In a large bowl mix the flour, baking powder and salt. In a separate bowl mix the buttermilk, egg, melted butter and maple syrup or honey. Add the wet ingredients to the dry and mix with a couple of swift strokes. Don't over mix. Get your griddle hot. You'll know it's ready if a drop of water skitters across the surface. Drop a small lump of butter onto the griddle. Use it to grease the griddle as it melts. Drop the batter on the griddle by fat table spoons. Make sure there's enough room between the pancakes to get a spatula in to flip them. The edges will crisp up quickly. Don't let the pan get too hot. Bubbles will form on the surface of the batter and pop. As soon as the bubbles stop popping, the cakes are ready flip. Flip and brown the bottom side. Serve immediately with more butter and warm maple syrup. Cooking Notes: These pancakes can be varied endlessly. Try adding slices of banana or blueberries to the batter. You can replace a third of the flour with corn meal for a wonderful, homey variation. A handful of chocolate chips added to the batter will tempt even the most finicky eater!