Buttermilk Pancakes

1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon unsalted butter, melted
1 egg, lightly beaten

In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mixing in the dry ingredients to make a smooth batter. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the refrigerator.

Heat a heavy skillet or griddle and grease it lightly. Transfer the batter to a measuring cup or pitcher with a pouring lip, or use a ladle, and pour the batter into the skillet to make 6- to 7-inch pancakes, cooking only as many at one time as you have room for.

Cook the pancakes until bubbles cover their surface, about 1 minute, then turn them with a wide spatula and cook for 1 minute more.

Makes 12 to 16 pancakes.

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Buttermilk Pancake Recipe

7/8 c. flour
1 tsp. sugar
1/2 tsp. salt
3/4 tsp. baking powder
1/2 tsp. soda

Mix above ingredients. Beat until light:

1 c. buttermilk (more if you like thinner pancakes)
1 egg

Combine the dry ingredients with the liquid ingredients with a few swift strokes. Do not overbeat. For a family of six I use 3 cups of dry ingredients and mix in 3 eggs and 4 cups of buttermilk because we like our pancakes thinner. Extra pancakes can be kept in the refrigerator and warmed in the microwave.

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BUTTERMILK PANCAKES

4 tbsp. buttermilk powder
1 c. all-purpose flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1 c. water
2 tbsp. melted shortening or salad oil

Sift dry ingredients together into a mixing bowl. Add beaten egg, water and shortening. Beat just until batter is smooth. Do not overbeat. Drop from a spoon onto a hot greased griddle and cook until full of tiny bubbles and the underside is brown. Turn and brown other side. Makes 10 (4 inch) pancakes. (Recipe can easily be doubled.)

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