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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 Egg. Serves 14. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   LARRY LUTTROPP FVKC70A

2. 2

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

3. 3

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

4. 4

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

5. 5

   Blend in melted butter.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Turn and cook second side. Serve with syrup.

10. 10

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

11. 11

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

12. 12

    TB drained whole-kernel corn over each pancake.

13. 13

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

14. 14

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