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 where it came from.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Servings 14 - 16 pancakes
- 1 cup sifted flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1 cup buttermilk more if desired
- 2 tbsp butter melted
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 with syrup or sweetened whipped cream.
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.