Cracker Barrel Pancake Recipe

Make pancakes:

2. Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set it on a plate next to the griddle for greasing.
3. Whisk eggs and buttermilk together in a medium bowl. Add flour*, baking soda, salt, and sugar. Whisk just until combined.
4. Rub butter in a circle on the griddle and drop 1/2 cup of batter into the butter spot. I like to use a large ice cream scoop for this. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with the back of the ice cream scoop.
5. Flip the pancakes when the second bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
6. Every time you put new batter on the griddle, you need to butter it again.
7. Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and/or become tough.

To make a pancake mix:

2. As easy as this recipe is, you can also make it up as a mix and then have homemade pancake mix at the ready whenever you like! Fair warning, before you know it, you might find these tasty pancakes sneaking into the weekday breakfast routine. You can mix up six or 12 pancakes at a time. I find that six feeds two pretty hungry adults. If you make more than 12 at a time, the batter gets a bit harder to stir together. Also, make sure to cook the batter quickly—it does not do well if you let it sit a long time before cooking. Leftover batter should be discarded.
3. Whisk together all ingredients and store in an airtight container with cooking directions.  
4. To make 6 pancakes, whisk together 1 cup + 1 Tbsp. low-fat buttermilk with 1 egg. Gently whisk in 1 cup of mix and cook as directed above.
5. To make 12 pancakes Whisk together 2 1/3 cups of low-fat buttermilk and 2 eggs. Gently whisk in 2 cups of mix and cook as directed above.