Kye, A great recipe that finally has me closer to pancakes that have flavor themselves, rather than just as a conduit for maple syrup. Thank you for this public service!! A few tweaks that have worked for me: though you recommend full-fat buttermilk, I am finding these satisfying with the extra butter and non-fat buttermilk. (I realize, some of this is personal preference.) Also, a now-closed favorite restaurant in Plainfield, VT (the River Run) made great pancakes using brown sugar, so I have been using a pourable brown sugar made by Domino's and find your recommended amount is generous and just right. Finally, 2 tablespoons of fine ground corn meal, added to the dry ingredients add some additional flavor. Just a few thoughts. Thanks again. Hoping to move onto the diner style next.

• Reply