Buttermilk Pancakes

Delicious, tender and easy. You can double batch, but don't overmix. It only takes about a minute to assemble.
Buttermilk Pancakes
Buttermilk Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

- servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    cup all-purpose flour

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    large egg

  • 1

    cup buttermilk

  • 2

    tablespoons melted butter

  • 1

    tablespoon butter or oil for the pan

  • Butter and or maple syrup, fruit syrup, fresh fruit or preserves for the topping.

Directions

Preheat oven to 200@ if you plan to keep the pancakes warm. Have ready an electric of stovetop griddle or a large heavy skillet. Stir the flour, baking soda and salt together with a wire whisk in a garge bowl. Crack the egg into the center of the flour mixture. Pour buttermilk over the egg and with a large whisk, stir the ingredients together just until all the flour is absorbed; do not overmix. Pour in the melted butter and quickly mix the batter just until the butter is dispersed. Preheat skillet ot griddle until a drop of water bounces on the surface. Brush the skillet with 1 teaspoon oil. Using a large spoon or a 1/4 cup meauring cup . pour the batter onto the skillet. Spread the batter slightly with the back of spoon to form a circle about 1/4" thick. You can make any size pancakes your choice. When bubbles begin to ppear on the tops of pancakes, turn them over and continue cooking for about 1 min. They should be brown on both sides but tender in middle. Serve them right off skillet, or keep them warm in the oven while cooking the rest of the batch.

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