Buttermilk Pancakes

By Wilda

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

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.

Details

Servings 2

Preparation

Step 1

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.