Best Buttermilk Pancakes
- 1 C buttermilk
- 1 egg, room temperature
- 3 T butter, melted
- 3/4 C all-purpose flour
- 1/2 t salt
- 1 t baking soda
- Put the buttermilk, egg and melted butter in a bowl; stir briskly until smooth and blended.
- Stir the flour, salt, and baking soda together in a small bowl until well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened-- lumps are OK.
- Heat a skillet to medium high. Grease lightly and spoon out about 3 T of batter per pancake. Cook until bubbles break on top; flip and cook briefly until light brown on bottom.
- Serve immediately with maple syrup.
- Note: Marion says the batter holds well for several days in the refrigerator. Also, you can substitute 1/4 C of rye flour, whole wheat flour or cornmeal for 1/4 C of the all-purpose flour in the recipe.
buttermilk, egg, t butter, flour, salt, baking soda
Taken from www.epicurious.com/recipes/member/views/best-buttermilk-pancakes-51809611 (may not work)