If you've every been to Magleby's restaurant in Utah for breakfast, you'll appreciate this recipe (assuming you liked the buttermilk syrup they put on pancakes and french toast). This may not be the exact recipe, but it's certainly reminiscent to it (and every bit as good). The pancake recipe is from The New Best Recipe, the syrup is courtesy of Kako.
Buttermilk Pancakes (270 calories in 1):
- 2 C buttermilk
- 2 C unbleached all-purpose flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 3 Tbsp unsalted butter, melted and cooled slightly
- 1-2 tsp vegetable oil
1. Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl to combine
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix!
3. Hear a 12-inch nonstick skillet over medium heat for 3-5 minutes. Add 1 tsp oil and brush to coat the skillet bottom evenly. Pour 1/4 C batter onto 3 spots on the skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1- 1 1/2 minutes longer. Serve immediately. Repeat with remaining batter.
Buttermilk Syrup (200 calories in 1 Tbsp so watch it)!
- 1 1/2 C sugar
- 3/4 C buttermilk
- 1/2 C butter
- 2 Tbsp corn syrup
- 2 tsp vanilla extract
- 1 tsp baking soda
Boil all ingredients, except for the vanilla. Allow to boil gently for at least five minutes. Remove from heat and immediately stir in vanilla. Serve warm over pancakes, french toast, waffles . . . this can store in the fridge for up to 1 week.