photo by gailanng
- Ready In:
- 1 egg
- 1 cup buttermilk (fresh works better than powdered)
- 1 tablespoon oil
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- Mix wet ingredients together in a bowl.
- Add dry ingredients and stir until just mixed.
- Heat oil on a griddle (or use no-stick spray).
- Drop batter by large spoonfuls onto pan.
- Turn when they are bubbly on top and golden brown on the bottom.
- Remove from griddle when golden brown.
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I can't say enough good things about these pancakes. I have tried many a pancake recipe and am usually pleased with the results, but this is the one I will use from now on. The pancakes have a little thickness to them and rise nicely, but still retain an incredible lightness. The sugar is not missed at all. This recipe takes seconds to put together, although I generally like my batter to rest for a few minutes before cooking. I have made this recipe 3 times already and, each time, I have yield 6 medium-size pancakes. From now on, I will make sure I always have buttermilk in the house, so I can make these on a moment's notice. Made for Spring PAC 2012.
I made these as mini pancakes and spread with a little butter and put a little golden syrup and cream on them for our morning tea on a recent 4 wheel drive outing and we thoroughly enjoyed our sweet treat, even had enough to pass around to other members. Thank you sofie-a-toast, made for Everyday A Holiday.
Very, very nice pancakes, & although I had pure maple syrup on the table, for some reason or other, I usually prefer white Karo syrup on my pancakes! Simple & easy to make this satisfying breakfast! Thanks for sharing! [Made & reviewed as a THANK YOU for playing in Please Review My Recipe during the current tour]
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