- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 23 Times
Among buttermilk pancakes, I don't think you can beat these. They are slightly sourish and light. Easy to make, and the batter holds well for several days in the refrigerator.
- 1 cup buttermilk
- 1 egg, room temperature
- 3 tablespoons butter, melted
- ¾ cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Butter or oil, for greasing
Put the buttermilk, egg, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.
Stir the flour, salt, and baking soda together in a small bowl so they are well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened—leave the lumps.
Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly. Keep pancakes warm until enough are cooked to serve.
Rye Buttermilk Pancakes: Use ½ cup all-purpose flour and ¼ cup rye flour.
Whole Wheat Buttermilk Pancakes: Replace up to ½ cup all-purpose flour with an equivalent amount of whole wheat flour.
Yellow Cornmeal Buttermilk Pancakes: Substitute ¼ cup yellow cornmeal for ¼ cup of the flour in the recipe.
Strawberry Whipped Cream Waffles: These linger in the minds of many as a Sunday morning treat when the family gathered around the breakfast table. They are traditionally served with lightly sweetened whipped cream piled on top of the hot, cooked waffles. With a mound of strawberries on top, this is a glorious sight.
Waffles with Chopped Nuts: It is best to add chopped nuts to waffles when they have nearly finished cooking. Sprinkle about ¼ cup chopped nuts evenly over the top of the waffle about 30 seconds before it is done.
Cornmeal, Buckwheat, or Rye Flour Waffles: Substitute ½ cup cornmeal, buckwheat flour, or rye flour for ½ cup of the all-purpose flour called for in the basic recipe.
© 1987 Marion Cunningham
Nutritional information is based on a serving size of 2 pancakes and on 1/2 teaspoon added butter or oil per serving.