A breakfast/brunch classic on this Thursday, enjoy as always. :-)

Buttermilk Pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 tbsp. granulated white sugar

1 tsp. each of baking powder and baking soda

1/4 tsp. salt

1 3/4 cups buttermilk

1 extra large egg

2 tbsp. melted butter (or margarine, if preferred)

2 tsp. vanilla extract

*Canola oil* (for all baking and cooking, if preferred, it's what I use too)

Directions:

Combine and whisk all ingredients in a large bowl or mixer until smooth. Cover and refrigerate the batter 

for 30 minutes up to overnight, (*whisk batter again just before use*). Heat a medium sized pan to 

medium heat. Put a little canola oil as preferred in the pan and pour in a 1/2 cup of batter into the bottom

of the pan. Cook the pancake(s) until small bubbles appear and begin popping or until the underside is 

golden when lifted; a very similar method to Finnish and other types of pancakes, crepes, etc. Flip the

pancake(s) and cook that side also until golden brown. Remove from pan and keep warm until served.

Serve as desired with fruit, cream, preserves or your favourite syrup, this dish is a long-time favourite.