Buttermilk Pancakes
So light and tender, they melt in your mouth. Refrigerate or freeze batter in an airtight container for another day. I have made these since my kids were little. The book I got them from, has no front or back cover. So I can’t tell you were it came from.
Ingredients
- 1 cup sifted flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 1 cup buttermilk, more if desired
- 2 tablespoons butter, melted
Instructions
- Preheat a lightly oiled griddle or fry pan. Sift and measure flour, sift again with sugar, salt and baking soda. Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Add up to 1/4 cup buttermilk for thinner pancakes. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break. Serve immediately. Makes 14 to 16 three inch pancakes.
- Serve with syrup, or sweetened whipped cream.
Notes
Variation;
Blueberry Buttermilk Pancakes: Stir in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened whipped cream and additional blueberries
3.1
So light and tender, they melt in your mouth. Refrigerate or freeze batter in an airtight container for another day. I have made these since my kids were little. The book I got them has no front or back cover. So I can’t tell you were it came from.
