Buttermilk Pancakes

Published on January 10, 2009

Dry Ingredients

  • 1-1/4 cup all-purpose flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 egg
  • 1-1/3 cup buttermilk
  • 1 Tbsp vegetable oil

In a bowl, stir together the dry ingredients. In a suitable measuring cup, measure out the buttermilk. Add the egg and vegetable oil to the measuring cup, and mix together well (beating the egg in the process). Pour the wet ingredient mixture into the dry ingredients, stirring until blended, but slightly lumpy. Add additional buttermilk to thin the batter as needed (not too thick, and not too thin). Pour 1/4 cup of batter onto a lightly oiled (e.g. PAM cooking spray), 325 degree griddle. Cook until the pancakes are golden brown on the bottom, turning them over when the surface shows bubbles and the sides are slightly dry. Makes around 10 large pancakes.

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