- 2 cups sifted all-purpose flour
- 1 teaspoon soda (baking soda)
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 slightly beaten eggs
- 2 cups buttermilk
- 2 tablespoons melted butter
Sift flour, soda, salt, and sugar into bowl. Add eggs, buttermilk, and melted butter, stirring only until flour is barely moistened.
Bake on hot, lightly greased griddle or electric skilled heated to 375 degrees. For uniform pancakes, use a 1/4 cup measure – or use a drip-cup pitcher and count 1-2-3 as you pour. Turn cakes when center springs back to touch, or when bubbles on surface break. Flip cakes only once. Makes about 1 and 1/2 dozen 4 inch cakes.
Strawberry Sauce – adapted from Our Best Bites
- 1 pint strawberries
- 1/3 c. white sugar (*I used vanilla sugar, so I omit the extract*)
- 1 tsp. almond extract or vanilla extract
Wash strawberries and remove stems. If you’re feeling ambitious, you can roughly chop the berries, but I say you’re already feeling ambitious enough by making your own strawberry sauce. So don’t sweat it.
Combine berries, sugar, and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirring/breaking strawberries up with a wooden spoon constantly.
After five minutes, remove from heat and allow to cool slightly. When cool enough, transfer mixture to blender and pulse until desired consistency is reached.