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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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You can use these pancakes for the caviar pancakes and save the remaining batter for breakfast. Active time: 15 min Start to finish: 15 min Ingredients:
1 cup all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 large egg, lightly beaten |
1 cup well-shaken buttermilk |
vegetable oil for brushing griddle |
Directions:
1. Preheat oven to 200°F.
2. Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
3. Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.
4. Cooks' note: Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.
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