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Jim, I tried these for the first time this fall. OMG! I found this on another website:
[h1]Cracker Barrel Buttermilk Pancakes[/h1]
By C. Taylor on September 29, 2008
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12 Reviews
[h2]About This Recipe[/h2]
"Update: I have double checked the baking soda amount and it is indeed 2 tsp. Hope this helps avoid any confusion. *** I absolutely adore the pancakes served at Cracker Barrel, especially their pecan pancakes. This recipe comes from the Cracker Barrel Cookbook. In my experience, you need to make sure that your cooking surface is well greased or you get leathery pancakes."
[h2]Ingredients[/h2]
[h2]Directions[/h2]
[h1]Cracker Barrel Buttermilk Pancakes[/h1]
By C. Taylor on September 29, 2008
-
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- Prep Time: 5 mins
- Total Time: 20 mins
- Serves: 4-5, Yield: 12-15 pancakes
[h2]About This Recipe[/h2]
"Update: I have double checked the baking soda amount and it is indeed 2 tsp. Hope this helps avoid any confusion. *** I absolutely adore the pancakes served at Cracker Barrel, especially their pecan pancakes. This recipe comes from the Cracker Barrel Cookbook. In my experience, you need to make sure that your cooking surface is well greased or you get leathery pancakes."
[h2]Ingredients[/h2]
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt ( heaping)
- 1 tablespoon sugar
- 2 eggs
- 2 cups buttermilk
- oil (for cooking) or butter ( for cooking)
- butter, and
- maple syrup, for serving
[h2]Directions[/h2]
- Mix all ingredients together until incorporated, but do not over mix.
- Heat a griddle or non stick pan under med. - med. high heat, and grease with a little butter or oil (more if you like a crispy edge).
- Drop batter using a 1/4 Celsius measuring cup onto hot pan. Once the bottom side is golden, flip and brown remaining side.
- Serve with butter and real maple syrup.
