I hope you & your loved ones had a fabulous holiday. Mine was full of time with those that I love most – and food. So much glorious, delicious food.
My favorite holiday tradition is having Christmas Eve breakfast at my Grandma Jude’s. It’s a simple meal: orange juice, thick-cut bacon, and my family’s buttermilk pancakes.
I will rarely indulge in a pancake at a restaurant because I know that they will pale in comparison to these. This recipe is simple and the end product is, to understate, perfect.
This recipe has been in my family for nearly a century; as such, these pancakes were a staple of my childhood + continue to be a staple of my adulthood. I hope you will love them just as much as I do!
Jude's Kentucky Buttermilk Pancakes
- 1.5 c. flour
- 2 eggs
- 2 c. buttermilk
- 2 tbp. shortening
- 1 tbp. sugar
- 2 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- In a large mixing bowl, beat eggs and add milk.
- Add flour, shortening, sugar, baking soda, vanilla extract, and salt to the eggs and milk.
- Beat until smooth.
- On medium-high heat, warm a griddle or large skillet.
- Brush the skillet with butter and ladle desired amount of pancake batter for preferred size (typically 1/4-1/3 cup).
- When pancakes are done on one side, flip and cook until done all of the way through.
- Serve with butter and syrup.
- I like using a large glass measuring cup to mix together the batter. That’s how I grew up doing it & I will continue to do so!
- I prefer the pancakes on the lighter side, in terms of color, not allowing them to get overly brown. This is a personal preference, yet I do think the softness of the texture is preferential.
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?