Buttermilk Pancakes

By gtbalm

This dish is designed for Cast Iron Pots and Pans

Per Serving: Calories 112 (From Fat 41); Fat 5g (Saturated 1g); Cholesterol28mg; Sodium312mg; Carbohydrate 14g (Dietary Fiber 0g); Protein 3g

Ingredients

• 1 egg
• 1 cup buttermilk
• 2 tablespoons vegetable oil
• 1 cant cup all purpose flour
• 1/2 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Preparation

Step 1

Heat a cast iron griddle to medium high heat.

In a bowl, beat the egg. Stir in the buttermilk and oil. Add the flour, sugar, baking powder, baking soda, and salt and stir. Some small lumps will remain.

Grease your hot griddle. Sprinkle a few drops of water on the griddle. If the drops dance in beads, the griddle is at the correct temperature.

Pour 1/4 cup of the batter onto the hot griddle. Turn the pancake when the top is full of bubbles. Cook until golden brown. Continue until all batter is used. Be sure that the griddle is still greased and hot between batches.

Vary It!: For fruit pancakes, gently stir 1/2 cup cut up fruit or berries into your batter.