Buttermilk Pancakes with Buttermilk Syrup

 Pancakes
1 1/4 cup buttermilk
1 Tablespoon sugar
1 egg

2 Tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour, sifted

Whisk all ingredients together until smooth. Preheat griddle to medium-high heat. Pour even amounts onto hot griddle and cook until sides begin to look dry. Flip over and lightly brown on other side. Butter pancakes and serve with buttermilk syrup!

 Syrup
1 cube butter
3/4 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda

In a saucepan over medium heat melt the butter, sugar, and buttermilk until it comes to a boil. Then remove from heat and add the vanilla and baking soda. Stir together and it should begin to foam up. Serve hot. This can also be refrigerated for up to 2 weeks.


Recipe from Scarlet

Lemon Bars

Crust:

2 cups flour

1/2 cup powdered sugar

1 cup butter

Filling:

4 eggs, at room temperature

1/3 cup fresh squeezed lemon juice (use 1/2 cup if you use bottled lemon juice)

2 cups sugar

1/4 cup flour

1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Combine crust ingredients in a bowl. Spray a 9x13 pan with cooking spray and then press crust mixture in the bottom. Bake for 20 minutes. Crust should become light brown in the middle and the edges a little darker brown. While the crust in baking combine all filling ingredients in the same bowl. Once the crust is done pour filling over warm crust and then place back in the oven for an additional 18 minutes. Take out of oven and garnish with powdered sugar and lemon zest. Let cool before cutting into them or else they will become a gooey mess!

 

Recipe by Scarlet