Buttermilk Pancakes with Warm Buttermilk Syrup

My family doesn’t eat big breakfasts. That’s because I’m not a “big breakfast” eater, so I don’t make them. At 7:00 in the morning, about the only thing I can digest is some yogurt or my mini wheats. My girls think they are getting the spa treatment when I slice a fresh banana over the top of their honey nut cheerios. I love breakfast foods. A couple nights a month we just have breakfast for dinner.
Until now.
In our ten years of marriage, this is the first time that we have 1:00-4:00 church. Missing our Sunday nap has made us cranky. To compensate, we lie around in bed until about ten. Rolling into the kitchen at 11:00, it’s brunch time. Now that’s a meal I enjoy.
It’s my goal this year to make my family a good, hot brunch each Sunday.


Buttermilk Pancakes with Warm Buttermilk Syrup
2 eggs
3 cups buttermilk
4 T. oil
2 1/2 cups flour
2 T. sugar
1 tsp. salt
1 tsp. baking soda
4 T. baking powder

In large bowl, mix eggs, buttermilk and oil. Add dry ingredients and combine. Because this batter is so thick, we cooked them slowly on our griddle at about 200 degrees.

Syrup

1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1 tsp. Karo syrup
1 tsp. baking soda
1 tsp. vanilla

Bring butter, buttermilk, sugar and Karo syrup to a boil. Remove from heat and add soda and vanilla. Serve warm. (This will keep well in the fridge for a couple of weeks, just warm it again to serve.)