Saturday, December 10, 2011

Buttermilk Pancakes

 Ingredients (Original Recipe -- makes 12-14 pancakes):                                                           

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:                                        

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


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.

4.  When the bottom starts to look brown around the edges, and the pancakes look done, remove them to a serving plate.  Repeat until all batter is used.  Serve with maple syrup.