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
2 hungry people
1 1/4 cups
1 1/3 cups
buttermilk OR plain yogurt (see note)*
In This Recipe
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).