Buttermilk Pancakes and White Syrup

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 Tablespoon sugar

1/4 teaspoon baking soda

1 cup buttermilk

1 egg, lightly beaten

1/4 cup oil

In mixing bowl, combine flour, baking powder, salt, sugar, and baking soda.

IN another bowl, mix milk, egg and oil. Add to flour mixture and stir just until blended. (It's normal for some small lumps to remain in batter. Batter should be slightly thick, but pourable. Add an additional tablespoon of milk, if needed.

Preheat griddle or skillet to medium-high and spray lightly with cooking spray.

With ladle, pour approximately 1/4 cup batter onto hot griddle for each pancake.

Flip each pancake over when bubbles form and edges are set. Flip only once and do not flatten pancake while cooking.

Cook until golden brown. Serve with homemade syrup.

*Makes 6 (5") pancakes.

This syrup recipe was one in the New Nelson Family Cookbook. After I tried this for the first time, I definitely prefer it to regular maple syrup. It makes quite a bit, but keeps for quite a while covered in the fridge.

Famous White Syrup

1 cup heavy cream

1 cup sugar

1/2 cup butter

1 tsp vanilla

Combine all ingredients in a saucepan. Stir over low heat until butter is melted and sugar is dissolved. Do NOT boil. Remove from heat and cool slightly. Place in blender and blend on low until well blended. Serve over waffles of pancakes. Refrigerate any leftovers.