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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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We like breakfast for dinner instead of breakfast, so now I make these all the time. Read more . Ingredients:
1 cup all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup buttermilk |
1 egg |
2 tablespoons vegetable oil |
Directions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together buttermilk, egg, and oil. Add buttermilk mixture to flour mixture all at once and stir just until smooth (don’t overmix). Let batter sit for a full 15 mins. to allow the flour time to absorb moisture from the liquid. Pour batter onto hot griddle (I can only fit two pancakes at a time on my griddle). The batter is VERY thick and will need to be spread out into a circle quickly using the back of a spoon. Turn when bubbles form on top of pancakes and cook until second side is golden brown. Makes about 6 pancakes.
2. Note: These really come out thick and fluffy! Mr. BC said they are the best pancakes I have ever made!!! If you want the batter to spread a little easier, you can increase the buttermilk to 1 C. and they will still come out good. Recipe is easily doubled or tripled (I haven't tried it more times than that).
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