Thursday I photographed buttermilk pancakes from scratch using one of my favorite cookbooks (Better Homes and Garden's). They smelled really good and was tempted to eat them instead. Pancake are always served best with lots of warm maple syrup, melted butter and family.
Directions for Buttermilk Pancakes:
1 3/4 Cup flour
2 Tablespoons granulated sugar
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 Egg, slightly beaten
1 1/2 Cups buttermilk
3 Tablespoons oil
- 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.
- 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. Makes 12 standard-size pancakes or 40 dollar-size pancakes.