Rogene's Buttermilk Pancakes |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This are a breakfast staple in the Hill households ... so good. They make a nice thick pancake but if you want them a bit thinner just add more buttermilk. Basic instructions are included - I'm sure everyone knows how to cook a pancake - if not have toast with jelly. ;) Ingredients:
1 cup buttermilk |
7/8 cup flour |
1 egg |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon sugar |
3 tablespoons oil |
Directions:
1. Place all ingredients in a blender and whip.
2. Start with a medium hot frying pan. (Med hot means when you drop a few drops of water on griddle it should dance for a few seconds before evaporating.) Take pan off from heat source and spray with cooking spray, put back on heat, pour about a 1/4 to 1/2 cup of batter into pan. If the batter is thick just spread the top around to desired size and thickness with back of spoon. Cook until edges and/or top of pancake begins to look dry and flip. Cook on second side until golden brown.
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