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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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I think using buttermilk makes the most tenderest pancakes. The original recipe came from Betty Crocker Cookbook (1976) but I made just a couple of changes. Our kids ate them as fast as they came off the griddle. I double this recipe and get about 17 pancakes. Ingredients:
1 egg |
1 cup buttermilk |
2 tablespoons butter, melted plus |
1 1/2 teaspoons butter, melted |
1 cup all-purpose flour (do not use self-rising flour) |
1 tablespoon sugar, plus |
1 1/2 teaspoons sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Beat eggs and add remaining ingredients as listed.
2. Beat until just smooth.
3. Pour some of the batter on a greased hot griddle leaving space between each pancake.
4. Turn when they become puffy and bubbles form on top.
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