Buttermilk Pancakes with Maple Butter Sauce

Buttermilk Pancakes with Maple Butter Sauce 2 1/4 cups all-purpose flour 2 tablespoons sugar 1 packet RapidRise Yeast 1 teaspoon salt 1/2 teaspoon baking soda 2 - 2 1/3 cups buttermilk or sour milk 2 tablespoons corn oil 1 egg beaten 1 teaspoon vanilla extract optional For the maple butter sauce: 2 tablespoons butter 1 14 oz can sweetened condensed milk 14 . 1/2 teaspoon maple extract Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl. Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling. Add your heated milk to your flour mixture, along with your beaten egg and vanilla extract. Stir everything together, but be gentle. Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated milk. It should be the consistency of cake batter not thick brownie batter. Now, cover your bowl with plastic wrap or a dish towel and set it someplace warm so that the batter can rise for about 10-15 minutes. You should see it almost double in size. Remember, yeast likes warmth, not cold. Once you've noticed the batter has doubled in size and is looking "bubbly, start heating up your skillet or griddle to medium-high heat. If you are using a skillet or pan that isn't nonstick, be sure to spray some nonstick spray or rub it with oil before making your pancakes. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook pancakes until edges are dry and surface is bubbly. These are your indicators that the pancakes are ready to flip! Bubbles are good here too! Just look until you see that the edges are getting dry. Dry edges mean you will be able to flip them easier and that side is done cooking. Using a flat spatula, begin flipping them over and they should be nice and golden brown. Cook the opposite side until golden brown and then work on your next batch. For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients. Once it's ready and heated through. Put it into a glass pouring dish (I just use a glass measuring cup) and pour over warm pancakes. Recipe Notes For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.