Buttermilk Pancakes are a favorite around here. You can use regular milk, but the buttermilk makes the pancakes lighter and fluffier.
Buttermilk Pancakes
- 1 egg
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup plain flour
- 1 TBS sugar
- 1 TBS cooking oil
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Beat the egg and then add the buttermilk and soda.
Stir in flour, sugar, oil, baking powder and salt. Stir until blended. Try to get any lumps out but don't overdo it on the stirring.
Heat a griddle or frying pan with a little oil or butter. You want medium heat and for the oil/butter to be hot but not burned.
Dip out enough batter to make pancakes about 3 to 4 inches around. You can, of course, make big ones or little silver dollar sized.
When the edges "set" and have bubbles, flip the pancakes. You only want to flip once, so don't jump the gun.
As you're cooking, you'll probably need to add a little more oil or butter as you go. Just add small amounts as needed.
You can keep a plate warm in the oven and complete the whole batch or serve them right from the frying pan as they're done if you have a very informal family.
This recipe makes 8 to 10 medium pancakes or enough for 4 people unless they're hungry people. With teen boys here, I just double the recipe.
Cyndi Allison - Southern born and fed, Cyndi Allison is a college lecturer and newspaper advisor as well as being a freelance writer. She writes on ...
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