Monday, February 1, 2010

Buttermilk Pancakes

Everyone needs a basic pancake recipe in their file. Most everyone loves pancakes and you can always dress them up many different ways by adding fresh fruit, flavored syrup, powdered sugar or any other idea that may come to mind. One great thing about pancakes is that they are great for breakfast, brunch or even a pancake supper.

Scott and I were watching "Throwdown" last night on the food network and this one was when Bobby Flay was challenging a couple on their pancakes. So, I thought I would add our favorite pancake recipe.

Buttermilk Pancakes

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 beaten egg
1 cup buttermilk or sour milk
2 tablespoons cooking oil

Combine the flour, sugar, baking powder, baking soda, and salt. make a well in center of flour mixture; set aside. combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.

Fro standard-size pancakes, pour or spread about ¼ cup batter into a 3-inch circle onto a hot, lightly greased griddle or heavy skillet. For dollar-sized pancakes, pour or spread about 1 tablespoon batter into a 1-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces, edges are slightly dry.

Serve warm.

Makes 8 servings.


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