Cinnamon Pancakes

Note: To make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let the mixture sit for 5 minutes then stir and incorporate into the recipe when the buttermilk is called for.

Beat the eggs in a large bowl. Into the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated.

Heat a griddle or skillet over medium heat. Spread a bit of butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top of the pancake begins to bubble and pop, flip the pancake and cook 2-3 minutes on the other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: To keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees F.