1 1/4 cups all-purpose flour
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 1/3 cups buttermilk
1 egg, slightly beaten
3 Tbsp. corn or canola oil
Additional oil for the pan
For more pancakes for a bigger crowd:
For more pancakes for a bigger crowd:
Ingredients (1-1/2 x Recipe -- Makes 18-21 pancakes):
2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp salt
2 cups buttermilk
2 eggs, slightly beaten
4 1/2 Tbsp. corn or canola oil
Additional oil for the pan
Directions:
1. In a large bowl, measure all ingredients; stir until well mixed. You can thin the batter with a little more buttermilk, if needed, or add a Tbsp. more flour, depending on the desired thickness of the pancakes.
2. Heat electric skillet or griddle over med- high heat (about 375 degrees). When hot, add the additional oil -- about 2 Tbsp. Wipe off excess oil with a paper towel so there is a uniform coating on the bottom and sides of pan.
3. Pour in batter to form about 4 inch pancakes; space so they are not touching. Cook until the edges start to lose their shine, about 2 minutes. Then with a metal pancake turner, turn over one pancake to test that it is done -- nicely and evenly browned. If the test one is done, turn over the other pancakes. Otherwise, adjust the time on the others a few more seconds.
