Pancake House Pancakes & Vanilla Almond Syrup

I love making (and eating!) these pancakes. The combination of buttermilk and baking soda make them really light and fluffy. The syrup is so different from everyday maple syrup, it's a nice change. And as always, it's corn-syrup free! I love homemade pancake syrup because it's so easy and delicious. You can try different flavors to mix it up a bit. I also make a blueberry syrup, which I'll post on here in the future.

Pancake House Pancakes ~
(makes 20)

2 eggs
1/2 cup whole milk
2 tablespoons salted butter, melted
2 cups low fat buttermilk
1 teaspoon vanilla
2 cups all-purpose unbleached flour
2 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt

1. In a large bowl, whisk together the eggs, milk, melted butter, buttermilk and vanilla.
2. Sift together the flour, sugar, baking powder, baking soda and salt.
3. Add the dry ingredients to the wet ingredients and mix until just blended. Don't over mix. You want the batter to be lumpy.
4. Heat a large griddle or skillet over medium-high heat. Coat with melted butter, oil or cooking spray.
5. Pour batter by 1/4 cupfuls onto the griddle. Cook until bubbles appear on the surface and the underside is nicely browned. Flip over and cook until browned on the other side.

Vanilla Almond Pancake Syrup ~
(makes just over a pint)

1 cup light brown sugar
1 cup granulated sugar
1 cup water
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract

1. Combine the brown sugar, granulated sugar and water in a small saucepan.
2. Bring to a boil over medium-high heat. Cook for 5 minutes stirring occasionally until the mixture has thickened.
3. Remove from the heat and add the vanilla and almond extracts, mixing well.
4. Cool and refrigerate any remaining.

Enjoy!!!