Buttermilk Pancakes (family recipe)

Ingredients

• 2 cups buttermilk – fresh buttermilk is best (I get it from a local dairy farm)
• 2 TBSP baking soda
• ½ tsp baking powder
• 1 tsp granulated sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• ¾ cup milk – 2% or whole milk (I use vanilla almond milk and it works well)
• 2 eggs
• 2 cups flour
• 2 TBSP bacon grease (pork bacon)

(bacon should be cooked before you begin making the batter so you’ll have the bacon grease available)

Directions

1. Beat eggs and add buttermilk
2. Fold in flour
3. Continue adding baking soda, baking powder, sugar, salt, and vanilla extract. Do not over mix
4. Add milk
5. Add bacon grease. Batter should be somewhat thick with some lumps, do not over mix
6. In a hot pan or on a griddle on medium to medium-high heat, pour batter in pan/on griddle in a small circle (batter will spread)
7. As the pancake cooks, the edges will begin to bubble. Pancake is ready to flip once the center begins to bubble slightly. Flip and finish cooking other side until golden brown (few minutes)
8. Plate and add butter while the pancake cools. Once finished cooking desired amount, refrigerate batter and use within 2-3 days