Light Buttermilk Pancakes

By gpawilson

The batter aerates during its resting time, resulting in lighter pancakes.

Ingredients

• 1 1/2 C flour
• 1 1/2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp salt
• 1 large egg, beaten lightly
• 2 C buttermilk (alternative: 2 C milk with 1 tsp vinegar mixed in. The vinegar "sours" the milk.
• 1 1/2 TBS melted butter, plus more for cooking
• Maple syrup and jam for serving

Preparation

Step 1

1. Combine the flour, baking powder, sugar and salt in a bowl. Set aside.
2. Combine the egg, buttermilk and 1 1/2 TBS butter in a bowl. Whisk in the dry ingredients until the batter is just smooth. Set aside at room temp. for 30 mins.
3. Lightly brush a nonstick skillet or griddle and place it over medium heat. Ladle 1/4 cup fo the batter into the skillet/griddle, spreading out a bit with the back of the ladle; cook until the pancake is golden and small bubbles form on the top, about 40 seconds. Flip the pancake and continue cooking until golden, about 40 seconds. Repeat with remaining batter; add more batter if large pancakes are desired.Serve warm with syrup or jam. Optional: keep warm in a warm oven until served; cover with foil to retain moisture.