One of my favourite foods has to be pancakes with Maple syrup.
When my grandkids sleep over it's always Pancakes for breakfast.

I made this recipe on the weekend and is very worthy to share.

Prep Time10 min
Cook Time5 min
Makes about 2 dozen

Recipe by taste of home

Ingredients​

• 2-1/2 cups plain flour
• 1/4 cup sugar
• 1 tablespoon bi carb soda
• 1 teaspoon salt
• 3 large eggs, room temperature, beaten
• 2-3/4 cups buttermilk ( see notes)
• Butter, for cooking
• Butter and maple syrup, for serving

Directions​

1. In a large bowl, whisk together flour, sugar, bi carb soda and salt. Whisk in beaten eggs and buttermilk until just combined (do not whisk out lumps). Let sit 5-10 minutes.

2.Working in batches, heat a teaspoon of butter over medium heat. Add 1/4 cupfuls of batter to the hot skillet; cook 2-3 minutes or until bottom is golden brown. Flip; cook another 1-2 minutes or until set. Repeat with remaining batter. Serve with butter and maple syrup, as desired. ( I have with just maple syrup)



NOTES

If I can't get buttermilk I make my own it's very easy and to be honest I make it most of the time rather than buy it

Option 1: All-purpose use in breads, pastries, cakes, and other baked goods​

• 1 tablespoon lemon juice or white vinegar
• 1 cup fullcream milk

Option 2: Use for muffins, cakes, quickbreads, and scones​

• 1 3/4 teaspoons cream of tartar
• 1 cup fullcream milk

Option 3: Use for dense baked goods, dressings, and marinades​

• 3/4 cup sour cream or plain yogurt
• 1/4 cup fullcream milk

Instructions​

• Simply stir or whisk ingredients together and let stand 5 minutes before using in any recipe calling for buttermilk.
• Be sure to make the appropriate measurement scaling adjustments needed for the amount of buttermilk called for in the recipe.

Notes​

• For a dairy-free version, you can use the first two options with non-dairy milk like oat, soy, or almond milk.

• Refrigeration:Store for up to 1 week in a sealed jar or container. Shake well before use.
  
  
• Freezing: Pour the substitute into a freezer-safe container, leaving some space at the top. For smaller portions, freeze in an ice cube tray and then transfer to a sealed container. Freeze for up to 3 months.