MRS. LEONARD’S HONEY BUTTERMILK PANCAKES
A Leonard family favorite! Serve with a few crispy strips of Tom Leonard’s NAKED Uncured Bacon, which has no added hormones and no antibiotics.
- 2 cups All Purpose Flour
- 1-1/2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 2 tbs. Wheat Germ
- Pinch Ground Cinnamon
- 2 cups Buttermilk
- 2 tbs. Honey
- 2 Eggs
- 4 tsp. Vegetable Oil
- Sift together the flour, baking soda, baking powder and salt. Stir in the wheat germ and cinnamon. In a separate bowl, whisk together the buttermilk, honey and eggs. Pour the buttermilk mixture into the flour mixture and stir just until the ingredients are moistened and free of most lumps.
- Place a non-stick skillet or griddle over high heat for about 5 minutes. Reduce heat to medium and pour a teaspoon of vegetable oil onto the skillet. Spread it all over the griddle. Spoon a quarter of a cup of batter onto the skillet. Repeat with as many as you can fit on the skillet. Cook the pancakes for 2 to 3 minutes or until golden brown and set. Flip and finish cooking for 2 minutes.
- Place the cooked pancakes on a tray and keep warm in the oven while cooking the remaining batter. Use more vegetable oil as needed.
- Serve the pancakes drizzled with Tom Leonard’s maple syrup.