Pancakes with Buttermilk Syrup

One of our favorite morning breakfasts is pancakes with buttermilk syrup.  Both recipes call for buttermilk but that's not something I usually have on hand.  I have substituted sour milk (1 T vinegar or lemon juice and add milk to 1 cup) and both recipes do well with the substitution.  I usually add a little water to my batter because I don't like really thick pancakes, but that's just a personal preference.

Pancakes with Buttermilk Syrup
Ingredients:
1 cup flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
1 T oil


For the Buttermilk Syrup:
1/2 cup buttermilk
1/2 cup butter
1 cup sugar
1/2 tsp soda
1 tsp vanilla


Directions:
For the Pancakes:  Turn skillet on med-high and grease.  If you are substituting sour milk for the buttermilk, you'll want to get that ready first so it can sit for a couple minutes.  Mix dry ingredients together, mix wet ingredients together and add to dry mixture.  Combine.  This is where I would thin my batter out a bit, but it's up to you.  Cook on skillet for 2-3 minutes each side, depending on how thick your pancakes are.  I use a about 1/4 cup of batter for each pancake and it makes about 12 pancakes.

For the Syrup:  In a saucepan, add buttermilk, butter, sugar and soda.  Cook until butter is melted and stir until mixture has boiled for 1 minute.  It will look foamy and rise a bit, so use a big enough pan.  Remove from heat and add vanilla.  Yields: 2 cups syrup.  It also keeps well in refrigerator and can just be reheated in microwave.

Pancake recipe adapted from:Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid), Syrup recipe from a Church cookbook.