THE BEST BUTTERMILK PANCAKES

Ingredients
For the pancakes:

• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 packet Fleischmann's RapidRise Yeast
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 - 2 1/3 cups buttermilk
• 2 tablespoons corn oil
• 1 egg, beaten
• 1 teaspoon vanilla extract (optional)

For the Maple Butter Sauce:

• 2 tablespoons butter
• 1 (14 oz) can sweetened condensed milk
• 1/2 teaspoon maple extract

Instructions

• Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl.
• Combine buttermilk and oil in a separate, microwave-safe bowl.
• Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling.
• Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract.
• Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter.
• Cover the bowl with plastic wrap put it somep place warm so that the batter can rise for about 10-15 minutes. It should almost double in size.
• Once you've noticed the batter has doubled in size and is looking "bubbly, start heating up your skillet or griddle to medium-high heat.
• Add about a tablespoon of oil to the skillet.
• Pour 1/4 cup of batter per pancake onto griddle or skillet.Cook pancakes until edges are dry and surface is bubbly. Then flip.
• Cook the opposite side until golden brown and then work on the next batch.
• For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.
• Once it's ready and heated through put it into a glass pouring dish (I just use a glass measuring cup) and pour over warm pancakes.

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