A Year-Round Guide to Franklin and Nantahala

Yield: 12 pancakes. 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cup granulated sugar 2 cups whole buttermilk 2 large eggs, at

Madison County Championship Rodeo

Yield: 12 pancakes. 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cup granulated sugar 2 cups whole buttermilk 2 large eggs, at

Rosemary and Goat Cheese Strata

Yield: 12 pancakes. 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cup granulated sugar 2 cups whole buttermilk 2 large eggs, at

Yield: 12 pancakes.

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar
2 cups whole buttermilk
2 large eggs, at room temperature
3 tablespoons butter, melted, plus more for frying
Fresh fruit and maple syrup (optional)

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

In a small bowl, whisk together buttermilk, eggs, and butter. Add to the flour mixture and stir until just combined. Don’t overmix.

Heat a skillet (preferably cast iron) or griddle over medium-high heat. Add a generous pat of butter to the hot skillet.

Drop ¼ cup of batter into the skillet, then reduce heat to medium. Cook until bubbles form across the top of the pancake, then flip and continue to cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter.

Serve with fresh fruit and warm maple syrup, if desired.

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This story was published on Jan 31, 2022

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.