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 Pub date
2008-01-03

Buttermilk Pancake Recipes

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Makes 14 servings


    1 cup flour plus 2 tablespoons                                 
    2 teaspoons sugar                                              
    1 teaspoon baking soda                                         
    1/4 teaspoon salt                                              
    2 cups buttermilk                                              
    2 eggs                                                         

In a medium bowl, stir flour, sugar, baking soda and salt; set aside.

In a second bowl, beat buttermilk and eggs. Slowly add to the dry ingredients; stir until blended (batter will be lumpy).

Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until bottom is browned. For thicker, fluffier pancakes, reduce buttermilk to 1 1/2 cups.



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