Buttermilk Pancakes

by the Editors of Publications International, Ltd.

Browse the article Buttermilk Pancakes

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:
1.
Sift flour, sugar, baking powder, baking soda and salt into large bowl.

2.
Combine buttermilk, egg and oil in medium bowl. Add liquid ingredients to dry ingredients; stir just until moistened.

3.
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