Buttermilk Pancakes
Instructions:
- 1 lb Pastry flour or all-purpose flour
- 2 oz Sugar
- 1 tsp Salt
- 1 tbsp Baking powder
- 11⁄2 tsp Baking soda
- 4 Eggs, beaten
- 1 qt Buttermilk
- 4 fl oz Melted butter or oil
- Sift together the flour, sugar, salt, baking powder, and baking soda.
- Mix together the beaten eggs, buttermilk, and butter or oil.
- Add the liquid ingredients to the dry ingredients. Mix just until the dry ingredients are thoroughly moistened. Do not overmix. (Note: Buttermilk makes a thick batter. Thin with a little skim milk or water if the batter seems too thick.)
- Depending on the size pancake desired, measure 1–2 fl oz (30–60 mL) portions of the batter onto a greased, preheated griddle (375°F/190°C), allowing space for spreading.
- Griddle the pancakes until the tops are full of bubbles and begin to look dry and the bottoms are golden brown. Turn and brown the other side.
- Remove from the griddle and serve.