Buttermilk pancakes for two

Yield: 1 Servings

Measure Ingredient
¾ cup Flour (unbleached
\N \N All-purpose)
1 \N Flat tsp. sugar (or more to
\N \N Taste)
1 tablespoon Baking powder (double
\N \N Acting)
½ teaspoon Salt (or more to taste)
1 \N Egg -- stirred
1 tablespoon Melted butter
\N \N Buttermilk to make 2 cups of
\N \N Batter

Salt and sugar can be adjusted to personal tastes. Stir dry ingredients together. Add egg and ½ cup of buttermilk. Add the melted butter. Add enough butter milk to make 2 cups of batter, or more if you like them thinner. Stir all together briefly. Batter should be slightly lumpy. Cook as usual on a slightly buttered griddle. Serve with maple syrup and butter.

Recipe By : Donald Martinich

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