Buttermilk Pancakes
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 egg
- 118.29 ml flour
- 118.29 ml buttermilk
- 7 ml sugar
- 14.79 ml vegetable oil
- 2.46 ml baking powder
- 1.23 ml baking soda
- 2.46 ml margarine
directions
- Prepare for the lab barshchep.
- Using a fork, beat the egg in a medium mixing bowl.
- Add flour, buttermilk, sugar, vegetable oil, baking powder, baking soda, and salt to the egg.
- Beat all the ingredients together.
- Heat skillet over medium heat (approx setting 6-7).
- Grease skillet with margarine if necessary.
- To test skillet, sprinkle a few drops of water. If it bubbles and skitters around, the heat is just right.
- For each pancake, pour in a ¼ cup (50 mL) of the batter into the heated skillet.
- Cook pancakes until puffed and dry around the edges.
- Turn and cook the other side until both sides are golden brown.
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Reviews
-
Delicious pancakes chef. I love buttermilk pancakes and these were wonderful, they were light, tall and fluffy, with a great buttermilk flavor. I made a simple raspberry syrup to pour over the pancakes. What a treat we had. My neighbor & I ate the whole batch and still looked for more. Thank you so much for sharing this wonderful recipe, which has gone into my keeperbox. :)