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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I made these for a couple of my friends one night because I had some buttermilk to use from a cake I had made. They raved about these pancakes! They are light and tender and perfect for a pancake fix! You can also refrigerate or freeze leftover batter in an airtight container for another day. Ingredients:
1 cup flour |
1 tablespoon sugar |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 egg |
1 cup buttermilk, more if needed to thin out batter |
2 tablespoons butter, melted |
1/2 teaspoon vanilla |
Directions:
1. Preheat a lightly oiled griddle or fry pan.
2. Sift and measure flour; sift again with sugar, salt and baking soda.
3. Beat egg in medium bowl. Blend in buttermilk.
4. Add dry ingredients, beating until smooth; blend in melted butter.
5. Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.
6. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.
7. ENJOY!
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