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Buttermilk Pancakes




Source of Recipe


The chef at wwrecipes - the week of September 18, 2000


Recipe Introduction


If choosing an appetizer for this theme was a challenge, then narrowing the choice for a breakfast item down to a single selection was an equal challenge. American diners are well known for their numerous and varied breakfast offerings, so I decided on a tried and true classic. I like mine with butter and maple syrup, but feel free to top yours with the syrup or fruit preserve of your choice.


List of Ingredients




1 cup (250 ml) cake or all-purpose flour
1 tsp (5 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 egg, lightly beaten
1 cup (250 ml) buttermilk
2 Tbs (30 ml) melted butter

Recipe



Sift the dry ingredients together into a mixing bowl. Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy. Drop batter onto a hot griddle and cook until the bubbles on top have burst, forming small craters. Flip and cook until golden brown. Makes about ten 4-inch (10 cm) pancakes, to serve 4.