A breakfast you will want to try...

Buttermilk Pancakes.

Seriously, this is one of our favorite breakfast foods.  I stumbled upon it over a year ago when I was searching one of my favorite blogs:  Becky Higgins.  She has a vast amount of recipes on her blog and this was one of them.  They sounded good & they looked good...and so I made them.  The recipe is a Martha Stewart one...no shocker there that something she made is scrumptious. 

They are yummy.

And they are even more delightful with peanut butter & syrup on top. 

Or a bit of homemade strawberry jam. 

Really...it doesn't matter.  They are that good.

Your mouth will thank you. 

And so will your family.

Bon Appetit!

Here is the recipe: 

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.