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Buttermilk Pancakes (L.A. Times)

Buttermilk Pancakes (L.A. Times) is a cakes recipe made with Flour, Sugar, Salt, Baking Powder, and Buttermilk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 tbsp
• 1/4 tsp
• 1/2 tsp
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Combine flour, sugar, salt and baking soda in bowl. Set aside.

2. 2

   In separate large bowl, beat egg and blend in 1 cup buttermilk.

3. 3

   Add dry ingredients to egg mixture and blend until flour disappears.

4. 4

   Blend in melted butter.

5. 5

   Add up to 1/4 cup more buttermilk, if thinner pancakes are desired.

6. 6

   For each pancake, pour 1/4 cup batter onto hot griddle, lightly greased with butter.

7. 7

   Cook until edges look dry and bubbles form and begin to break on upper surface.

8. 8

   Turn and cook second side. Serve with syrup.

9. 9

   Nut Pancakes - Stir 1/3 cup chopped nuts into batter.

10. 10

    Corn Pancakes - Immediately after pouring batter onto griddle, sprinkle 1

11. 11

    TB drained whole-kernel corn over each pancake.

12. 12

    Blueberry Pancakes - Immediately after pouring batter on griddle, sprinkle 1 TB fresh or well-drained canned or frozen blueberries over each pancake.

13. 13

    Banana Pancake - Immediately after pouring batter onto griddle, place 2 to 3 thin banana slices on each pancake.