Buttermilk Pancakes

I made these for a couple of my friends one night because I had some buttermilk to use from a cake I had made. They raved about these pancakes! They are light and tender and perfect for a pancake fix! You can also refrigerate or freeze leftover batter in an airtight container for another day.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  cup flour
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  egg
• 1  cup buttermilk, more if needed to thin out batter
• 2  tablespoons butter, melted
• 1⁄2 teaspoon vanilla

Directions

1. Preheat a lightly oiled griddle or fry pan.
2. Sift and measure flour; sift again with sugar, salt and baking soda.
3. Beat egg in medium bowl. Blend in buttermilk.
4. Add dry ingredients, beating until smooth; blend in melted butter.
5. Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.
6. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.
7. ENJOY!