Recipe by Charlotte J
I think using buttermilk makes the most tenderest pancakes. The original recipe came from Betty Crocker Cookbook (1976) but I made just a couple of changes. Our kids ate them as fast as they came off the griddle. I double this recipe and get about 17 pancakes.
Top Review by WiGal
Hubby made these for a special treat and they were VERY good! Tender and not chunky heavy which I appreciate tremendously. Thank you Charlotte for sharing. Made for Let's P-A-R-T-Y!
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter, melted plus
- 1 1⁄2 teaspoons butter, melted
- 1 cup all-purpose flour (do not use self-rising flour)
- 1 tablespoon sugar, plus
- 1 1⁄2 teaspoons sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt