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Author Notes: There's nothing exotic or international about these pancakes- this is a plain old American-style buttermilk version. But I've never had a pancake I like better.
Feel free to add chopped bananas to the batter, or blueberries (my preference) as you cook the pancakes. Serve with butter and maple syrup. —lazychef
Serves 2 hungry people
- 1 1/4 cups flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 1/3 cups buttermilk OR plain yogurt (see note)*
- 1 tablespoon oil
- Stir together flour, sugar, baking powder, and salt in a large bowl. In another bowl, combine egg, buttermilk, and oil; add all at once to flour mixture. Stir just until dry ingredients are moist- do NOT overmix! There should be plenty of lumps in the batter. Fry by the 1/4 cup on a greased griddle or skillet on medium high heat. If using blueberries, sprinkle onto pancakes just after pouring the batter onto the griddle.
- *Note: if you don't have buttermilk, you can substitute plain yogurt (if using greek yogurt, thin with a little water before adding to the flour mixture).
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
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