Our Favorite Pancakes

Our family loves these easy to make pancakes.  We love the flavor of homemade buttermilk with these, and it is worth the wait to make the cultured buttermilk in order to make these.  To make the buttermilk, put about a 1/2 cup of store bought Organic buttermilk  to a quart jar and add fresh raw milk or pasteurized milk (not ultra-pasteurized) to about 1 inch below the rim of jar.  Put the lid on it loosely and put it on top of the refrigerator for a couple of days.  It will smell like sweet buttermilk when ready.
Best Buttermilk Pancakes

2 Cups freshly ground Hard White Wheat Flour (I often use a combination of White Wheat, Oat flour and Spelt)
2 Tsp. aluminum free Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Celtic fine grind Sea Salt
1 1/2 Tbsp. Organic Evaporated Cane Sugar
2 Large Organic fresh eggs, lightly beaten
2 to 2 1/2 Cups fresh cultured Buttermilk
4 Tbsp. Organic butter, melted plus more for skillet


Melt butter in small saucepan on stove.  Heat skillet (about a number 3 on my stove.) Whisk flour, baking powder, baking soda, salt, and sugar in a bowl.  add eggs, buttermilk, and 4 tablespoons melted butter; whisk to combine.  batter should have small to medium lumps.  Do not over beat.  This makes the pancakes tough, and not light and fluffy.

Test skillet by sprinkling a few drops of water on it.  If water bounces and spatters off the skillet, it is hot enough.  Put in a teaspoon or so of butter in the skillet and spread around.  If you like crunchy sides, leave the excess butter, otherwise wipe off the excess lightly with a paper towel.  Spread about 1/2 to 3/4 cup batter in the middle of skillet.  When pancakes bubble on top and are slightly dry around the edges (about 2 1/2 minutes,) flip the pancake with a pancake turner.  Cook until golden on the bottom, about 1 minute.  Repeat with remaining batter; keep finished pancakes on a heat-proof plate in the oven.

Serve with homemade freezer jam, real maple syrup, honey, or homemade berry syrup.