Buttermilk Pancakes with Sorrel Syrup

Buttermilk Pancakes with Sorrel Syrup

Buttermilk Pancakes
makes more than enough for 2

2 cups AP flour
3 Tbsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 jumbo egg
2 cups buttermilk

Combine dry ingredients in a bowl and stir vigorously with a fork.  Make a well in the center.  Add the egg and buttermilk.  Combine with a few big gentle strokes. (Preferably less than 15 strokes)  Set aside to brew your coffee & heat the griddle.

The batter should sit for about 10-15 minutes.  Drop even sized circles (or fill your form with a thin layer of batter) of batter on your griddle for pancakes that will cook evenly.  Watch for bubbles.  Pancakes are ready to turn when the surface is covered with bubbles and the edges of the pancakes begin to appear dry.  Continue to cook for an additional minute.  Place a small amount of butter on each pancake as you layer them for serving.

Sorrel Syrup

1 small jar of Sorrel Jelly
3-4 Tbsp water

Simmer over low eat until smooth.  Keep syrup warm as you make your pancakes.

Perfect? No.  Made together with love? Yes.  That’s what really counts.