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.

 

 

Buttermilk Pancakes

Rating: 51

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 14 to 16 pancakes

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

  1. 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.
  2. 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

http://oursisterskitchen.com/?p=460

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.

 

 

Categories: Breakfast

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