Source: The Doubleday Cookbook by J Anderson and E. Hanna
Makes 4 servings.
Preparation time: 15 minutes
Tips: Buttermilk makes pancakes light and tender.
Buttermilk Pancakes
Whole Wheat, Buckwheat or Basic
Ingredients
Preparation
For 4 Large Pancakes:
1 cup sifted flour ( 4 1/8 oz)
1/2 teaspoon salt
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 whole egg, slightly beaten
3/4 to 1 cup buttermilk , start with less amount
2 tablespoons melted butter, or vegetable oil
Preheat griddle over moderate heat while making batter.
1. Sift flour, salt, sugar, baking powder and baking soda into a bowl or wide-mouth pitcher.
2. Combine egg, 3/4 cup of buttermilk and melted butter or oil.
3. Slowly stir into dry ingredients, and mix only until dampened, batter should be lumpy.
Adjust batter by adding part or all the remaining 1/4 cup buttermilk. If you wish to test batter for your desire pancake thickness, with a spoon, drop a small amount of batter into the hot griddle and see how thick or thin it spreads. For a thinner cake add more buttermilk, try not to mix too much.
To test griddle temperature, when a drop of cold water will dance on the griddle it is ready to cook pancakes.
4. Drop batter into griddle to form about a 4" across cake. When bubbles start to form over surface, before bubbles break, turn gently and brown flip side.
Keep warm while cooking the rest. Serve as soon as possible with butter, maple syrup or other fruit toppings.
VARIATIONS
Whole Wheat: use 1/2 unsifted whole wheat flour + 1/2 cup sifted all-purpose flour, proceed as directed. You may need to increase buttermilk by 1/4 cup.
Buckwheat: use 1/2 cup unsifted buckwheat flour + 1/2 cup sifted all-purpose flour, proceed as directed. You may need to increase buttermilk by 1/4 cup.
Basic pancakes: Omit baking soda, increase baking powder to 2 teaspoons, substitute buttermilk for 2/3 to 3/4 cup milk. Start with less amount of milk and adjust up to maximum amount.
NOTES : Turning pancakes before surface bubbles break produces a light and tender pancake.
For 2 Large Pancakes:
1/2 cup sifted flour
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 whole egg, slightly beaten
1/2 cup buttermilk
1 tablespoon melted butter
