Buttermilk Pancakes
Classic breakfast. Fast enough for a school morning, yummy & satisfying.
Ingredients
- •1 cup (120 g.) all-purpose flour
- •1 T. sugar
- •1 tsp. baking powder
- •½ tsp. baking soda
- •¼ tsp. salt
- •1 beaten egg
- •1 cup (240 ml.) buttermilk
- •2 T. cooking oil
Instructions
- In a mixing bowl stir together flour, sugar, baking powder, baking soda, and salt.
- In another mixing bowl combine egg, buttermilk, and cooking oil.
- Add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.
- Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 T. batter for each dollar-size pancake.
- Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-size pancakes.
