Buttermilk Pancakes

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“Among buttermilk pancakes, I don’t think you can beat these. They are slightly sourish and light, easy to make, and the batter holds well for several days in the refrigerator”

1 cup buttermilk
1 egg, room temperature
3 tbsp butter, melted
3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking soda

Put the buttermilk, egg, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.

Stir in the flour, salt and baking soda together in a small bowl so they are well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened - leave the lumps.

Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 tbsp of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly. Keep pancakes warm until enough are cooked to serve.

Yellow cornmeal Buttermilk Pancakes: Substitute 1/4 cup yellow cornmeal for 1/4 cup of the flour in the recipe.

Whole Wheat Buttermilk Pancakes: Replace up to 1/2 cup all-purpose flour with an equivalent amount of whole wheat flour.

Recipe from “The Breakfast Book” by Marion Cunningham.

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