• 1 cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Dash of salt
• 1 cup buttermilk
• 1 egg
• 3 tablespoons melted butter
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
Pour over pancakes with warm Michele Maple Crème Syrup
Buttermilk and Honey Biscuits
• 1/4 cup shortening
• 1/4 cup cold butter
• 2/3 cup buttermilk
• 2 Tablespoons Michele Honey Crème Syrup
• 1 egg
• 2 cups AP flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon milk
Preheat the oven to 400 degrees, and prepare a small sheet pan by lightly spraying it with non-stick baking spray.
In a small bowl beat the buttermilk, honey crème syrup and egg together with a fork.
In a medium bowl, combine all of the dry ingredients, and then cut in the butter and shortening with a pastry cutter or two forks.
When the flour and fat creates a course, crumb like texture add the buttermilk, honey–egg mixture. Stir until the flour is just moist.
Turn the dough out onto a well-floured surface, and gently knead the dough until it is soft and somewhat smooth, about 15 times.
Roll out the dough until it is about 1″ thick. Cut the biscuits with a round cutter or juice glass and place on the baking sheet. Rub the milk over the top of the biscuits.
Bake the biscuits for 8-10 minutes or until just golden. Serve hot.