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Recipe

Buttermilk Pancakes

Scott Phillips

Yield: Yields twelve to fourteen 4-inch pancakes.

Servings: two to three.

These have become a weekend breakfast staple in our house, and they’re so easy to make that they show up on weekdays occasionally, too. I use oil instead of melted butter in pancake batter because I don’t like the way melted butter congeals when it meets cold eggs and buttermilk. This recipe can easily be doubled or  tripled.

Ingredients

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. table salt
  • 1 large egg
  • 1 Tbs. canola or safflower oil; more for the griddle
  • 1 cup buttermilk
  • Pure maple syrup or fruit jam

Nutritional Information

      Nutritional Sample Size per pancake
      Calories (kcal) : 140
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 40
      Sodium (mg): 260
      Carbohydrates (g): 21
      Fiber (g): 1
      Protein (g): 5

Preparation

  • In a medium bowl, whisk the flour, baking soda, and salt until well blended. Add the egg, oil, and butterrmilk and whisk only until no dry flour is visible; the batter should be lumpy. Heat a griddle over medium heat until a  sprinkle of water sizzles gently across the surface. Lightly oil the surface and drop the batter by generous tablespoons about 2 inches apart onto the griddle. Cook each pancake until the bottom is golden brown, tiny bubbles appear around the edges, and the edges look dry. Flip and cook until the center of each pancake rises and is firm when poked in the center and the bottom is golden. Serve immediately on warmed plates with syrup or jam.

Reviews

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Reviews

  • suzah | 09/26/2009

    We can't live without this recipe!

  • BertC | 01/22/2009

    I am not a pancake maker at all, but this recipe is pretty much fool proof. Easy to make, it negates the need to have a ready mix in the pantry.

  • unfazed | 12/07/2007

    not impressed, no ingredients listed and am not going to be extorted into paying for a simple recipe

  • scottmmm | 11/11/2007

    An easy recipe if you have buttermilk on hand. The batter came out a bit thick so I added a splash of whole milk. They are not as fluffy and dense as I like, but rather have a spongy, airy texture. I'm still searching for that perfect buttermilk pancake mix.

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