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In a mixing bowl, whisk together the eggs, buttermilk, oil, vanilla extract and maple syrup.
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In a separate bowl, add the remaining (dry) ingredients and stir/whisk to combine.
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Pour the dry ingredients into the bowl with the wet and mix until completely smooth.
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Heat a skillet just above medium heat and add enough oil/butter to grease it.
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Measure ¼ cup worth of batter and pour onto hot skillet.
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Allow the pancake to cook until bubbles rise to the top and the sides firm up, 1 to 2 minutes, then flip and cook another 45 seconds on the other side.
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Repeat with all the batter
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Serve with butter and honey or maple syrup. And bacon. And cheese. Ah hell, add on all your favorite cornbread toppings.