Buttermilk Pancakes with Grape jam syrup

Ingredients:

1 cup all-purpose flour
2 tspn sugar
1/2 tspn salt
1 tspn baking powder
1/2 tspn baking soda
2 cups buttermilk
1 large egg, lightly beaten
1 tspn unsalted butter, melted and cooled ( you can use 1 and 1/2 tspn of canola oil instead of butter)
1-2 tspn vegetable or canola oil for frying

Directions:

In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Create a well in the center of the mixture. Add the buttermilk, egg and melted butter to the dry ingredients and whisk gently just until combined – the batter will be lumpy and it’s fine if there are a few streaks of flour. (Avoid over-mixing or the pancakes won’t be as tender.) Let the batter sit for 10 minutes.

Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides. Use a 1/4 cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. Repeat with remaining batter, adding the rest of the oil to the pan if necessary.

Makes about 7-8 pancakes.

For the Grape Jam syrup:

I used equal measures of grape jam and water, and boiled the mixture in an open pan for 5 mins. Boil the mixture on medium heat until the desired thickness of syrup. I like the syrup just runny, as you pour the syrup on hot pancakes… the sponge absorbs the syrup and….. yummy!!!