Recipe by Chef Wahoo
These are a staple around our house as we make them most every Saturday and have been for the last 20 years. I have modified an old recipe that my mother handed down to me off of an old flour sack. THESE ARE NOT A POURABLE TYPE PANCAKE THE BATTER WILL BE THICK.
Top Review by mama smurf
I made two batches of these for DH and I and company and they turned out wonderfully! Thank you....so light. Everyone enjoyed them and I will be making them again. Made for Spring PAC 2013.
- 1 1⁄4 cups flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons cooking oil
- 1 egg
- 1 cup buttermilk
Directions See How It's Made
- Combine all dry ingredients with a whisk.
- In a separate bowl whisk all wet ingredients together.
- Combine wet ingredients into dry by using a wooden spoon or spatula. Batter needs to be very thick and lumpy -- This is correct.
- Make sure that you either use a griddle set at 350 degrees or a cast iron skillet over medium heat. (make sure that you put 2 tsp of cooking oil in the skillet before you start. Once you start you don't need to add any cooking oil. Cooking spray may be acceptable.).
- Using a 1/3 cup pour batter onto griddle using a swirling motion to flatten out. When the batter starts to bubble, flip the pancake. To keep warm we store them in a tortilla warmer. For left overs they can be frozen, just place wax paper in between cakes and freeze in a zip lock. When you want one just pull out and microwave.