Buttermilk Pancakes
- 1¾C. All-Purpose Flour
- 2Tbsp Sugar
- 2tsp Baking Powder
- ½tsp Baking Soda
- ¼tsp Salt
- 1 Egg
- 1½C. Buttermilk
- 3Tbsp Oil
Instructions
In a large bowl stir together the dry ingredients. In another bowl use a fork to combine wet ingredients together. Add all the wet mixture to the dry mixture. Stir it together until slightly lumpy. If batter is too thick add water till desired consistency is reached. Add fruit now if any desired. Add tsp of vanilla for a subtle but tasty variation.
Use about 1/4cup of batter for a pancake. Turn when top has lots of bubbles and edges crispy. Second side will cook fast.
If you like crispy edge on your pancakes use a little oil for each pancake.
Alternative pancakes can be done with whole wheat or buckwheat. For whole wheat replace the all-purpose flour with whole wheat flour and replace the sugar with packed brown surgar. For buckwheat pancakes use 3/4 cup all-purpose flour and 1 cup buckwheat flour.
