Buttermilk Pancakes

Marcia McCance

By
@mmccance

Recipe from HE class in HS 1964 -- I used to love to add a can of whole corn (drained) to this recipe for a really delicious treat.

My mother used to grate up a cup of fresh zucchini and add to the mix, too.

Pancakes are pretty easy to dress up, and are excellent plain, too.

I like mine with eggs over easy!!

Rating:
★★★★★ 2 votes
Comments:
Serves:
2-4 depends on size
Prep:
10 Min
Cook:
5 Min
Method:
Griddle

Ingredients

MIX AND SIFT TOGETHER IN A BOWL:

1 c
all purpose flour
1 tsp
baking powder
1/2 tsp
salt
1 Tbsp
sugar
1/2 tsp
baking soda

MAKE A WELL IN THE CENTER OF THE DRY INGREDIENTS, THEN ADD:

1
beaten egg
2 Tbsp
melted butter
1 c
buttermilk

Step-By-Step

1Mix just until ingredients are incorporated -- DO NOT OVER MIX OR BEAT
2pour by spoons full onto on hot greased griddle or in cast iron skillet
3Wait for bubbles to form and open on entire top, then turn over with spatula one time and cook until done -- when they are done the top springs back when touched with the edge of the spatula

They will be nicely browned on both sides
4grease the griddle again before pouring more batter on for more pancakes.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom
Hashtags: #pancakes, #buttermilk