a winning combination

these are my favorite buttermilk pancakes and the yummy syrup to go with 'em. and they freeze SO well--they remain moist and fluffy even after being warmed in the toaster. and, if you use fat-free canned milk for the syrup, it will get weird and stringy after a couple days.

best buttermilk pancakes

2	cups all-purpose flour
2	teaspoons baking powder
1	teaspoon baking soda
1/2	teaspoon salt
3	tablespoons sugar
2	large eggs , lightly beaten
3	cups buttermilk
4	tablespoons unsalted butter , melted

cinnamon syrup (from my sister-in-law, biffy)

1 C white karo syrup
2 C sugar
1/2 C water
2 t cinnamon
1 C evaporated milk

bring the first 4 ingredients to a boil. boil for 2 1/2 minutes, stirring constantly. cool 5 minutes with the lid on and then add evaporated milk.