Buttermilk Pancakes
These basic cakes can be embellished with many delicious ingredients. Blueberries, bananas, chocolate chips, pecans, bacon, green onions, and grated cheese are just a few possible variations. Adding a little cornmeal will give the pancakes some texture.
INGREDIENTS | SERVES 4
- 1½ cups all-purpose flour
- 3 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 3 tablespoons butter, melted
- 1½ cups buttermilk
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl, using a whisk.
Combine eggs, melted butter, and buttermilk in another bowl with whisk.
Add just enough vegetable oil to a frying pan to coat the bottom. If you're using a griddle that isn't nonstick, lightly oil it to prevent pancakes from sticking. Heat pan or griddle over medium heat.
Stir egg mixture into the flour mixture until combined, but don't overmix.
Pour about ⅓ cup batter onto hot, oiled griddle or pan for each pancake. Flip pancake when bubbles have formed and started to pop on one side. Cook on other side for a minute or two.
Serve hot with butter and syrup or fresh fruit, whipped cream, and powdered sugar.
Pigs in a Blanket
Make silver-dollar-sized buttermilk pancakes. Place one cooked breakfast sausage link on the bottom edge of one pancake and roll up so the sausage is in the middle of the pancake roll. Repeat to make as many as desired. Freeze for a quick breakfast at a later date. Serve with warm maple syrup for dipping.
