Buttermilk Pancakes

By RobinPD

Ingredients

• 1 1/2 c all-purpose flour
• 3 T sugar
• 2 t baking powder
• 1/2 t salt
• 1/2 t baking soda if using buttermilk
• 2 large eggs
• 1 1/2 c milk or buttermilk (see baking soda, above, if using buttermilk)
• 3 T melted butter or margarine, or 3 T vegetable or canola oil
• 1/2 t vanilla
• 1/2 c add-ins: blueberries, minced apple, chopped nuts, diced banana
• Toppings: Butter, maple syrup, honey, jam, fresh fruit, lemon.

Preparation

Step 1

1. Crack eggs into small bowl and whisk until foamy
2. Whisk in milk or buttermilk, vanilla, and melted butter.
3. Place flour, sugar, baking powder, salt and baking soda in medium bowl and stir together.
4. Gradually add dry ingredients, whisking briefly after each addition, just until smooth. Do not overmix.
5. Stir in fruit, nuts etc. if desired
6. Heat griddle. If using electric, aim for 375; if using stove, heat until water flicked on surface bounces but does not evaporate immediately.
7. Brush griddle with oil that has a high burning point; vegetable or canola will work well.
8. Using 1/4 cup measure for small pancakes, 1/3 cup measure for larger, scoop batter out of bowl.
9. From about 3” above griddle, pour batter in solid stream onto griddle.
10. If batter is a little thick, spread it out so that cake is roughly 1/4" tall
11. Watch cake closely; once edges are dry, and a few dry-edged bubbles have formed on top, check the cake’s underside. It should be roughly the color of honey.
12. Flip cake, cook until golden brown.
13. Serve immediately with butter, sugar, maple syrup, honey, warmed jam, lemon.