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Buttermilk Pancakes
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YIELD Makes about 12 (5-inch) pancakes
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INGREDIENTS
| 2 | cups all-purpose flour |
| 1 | tablespoon sugar |
| 1‑1/2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
| 1‑1/2 | cups buttermilk |
| 1 | egg, beaten |
| 1/4 | cup vegetable oil |
PREPARATION:
- Sift flour, sugar, baking powder, baking soda and salt into large bowl.
- Combine buttermilk, egg and oil in medium bowl. Add liquid ingredients to dry ingredients; stir just until moistened.
- Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/2 cup batter onto hot griddle for each pancake. Cook until tops of pancakes are bubbly and appear dry; turn and cook about 2 minutes or until golden.
Silver Dollar Pancakes
Use 1 tablespoon batter for each pancake. Cook as directed above.
Tip
If you don't have buttermilk on hand, use this easy substitution. Place 1 tablespoon vinegar in a measuring cup. Add milk to measure 1-1/2 cups. Stir well; let stand 5 minutes.
This recipe appears in:
Pancakes & Waffles
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