Buttermilk Pancakes

There's no better way to wake up then with a glass of ice cold Farmers milk and a steaming plate of Buttermilk pancakes. Try them with your family this morning!

  • 2 Tbsp Natrel Butter, plus more for skillet 2 Tbsp sugar 1 large egg ½ tsp vanilla extract ½ cup plus 2 Tbsp Farmers Buttermilk, plus more, if necessary ½ tsp baking soda ¼ tsp salt 1 cup all-purpose flour
  1. Preheat oven to 225°F (105°C) and place a lined baking sheet inside.
  2. Melt Natrel Butter in a microwave-safe bowl. Add the sugar and whisk to combine. Cool slightly and add the egg, vanilla, ½ cup plus 2 Tbsp Farmers Buttermilk and whisk to combine.
  3. Add the baking soda, salt and whisk to combine. Add the flour and stir until just combined. Don’t overmix. Mixture should be quite thick, but if it’s too stiff, add 1 or 2 more Tbsp buttermilk and stir to combine.
  4. Melt butter in a large nonstick skillet or griddle. Add small mounds of batter. Cook for about 2 minutes on the first side, or until lightly golden browned, flip and cook the second side.
  5. Place pancakes on the baking sheet and bake for about 8 to 10 minutes, so that the centres set; flip halfway through baking.
  6. Serve with maple syrup or your favorite pancake toppings. Pancakes will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months; reheat as necessary.