Buttermilk Pancakes

buttermilk-pancakes

I have been making this recipe from Better Homes and Gardens for as long as I can remember. The pancakes are fluffy, sweet and golden. All things that a perfect pancake should be. Add any syrup or fruit you may want on yours here at my house we like butter and pure maple syrup. And I do have to admit that we love pancakes and other breakfast dishes so much that we sometimes make a big dinner out of it all.

1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1-1/2 cups buttermilk
3 tablespoons cooking oil

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.

Yields: 12 standard-size pancakes

Adapted from Better Homes and Gardens

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