In a large bowl whisk together the flour, baking powder , baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.
Heat a frying pan or griddle over medium high heat
until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.
Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook
until lightly browned (about 1-2 minutes)
Repeat with remaining batter, brushing the pan with melted butter between batches.
Serve immediately with butter and maple syrup or your favorite jam.
Makes about 5 cakes
Buttermilk Pancakes Recipe Printer Friendly Page
Buttermilk Pancakes are wonderfully thick with a light and spongy texture and their flavor only hints of the richness and tanginess that buttermilk offers. You begin these pancakes as you would any regular pancake batter; by whisking together the flour, baking powder/soda, salt and sugar. Only instead of using milk, eggs, and melted butter to bind the dry ingredients together, you replace the milk with buttermilk. Buttermilk has this nice thick and creamy texture with a rich tangy buttery flavor that makes these pancakes so tender, fluffy, and soft. In the past buttermilk was actually made from the liquid left over after churning butter, but now it is commercially made by adding a bacteria to whole, skim, or low fat milk. But you really do not need to make a special trip to the grocery store every time you need buttermilk to make these pancakes. One option is to buy buttermilk powder so you
Originally Submitted
6/8/2009
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