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
Ingredients
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1 1/4 cups
flour
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2 tablespoons
sugar
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1
egg
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1 1/3 cups
buttermilk OR plain yogurt (see note)*
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1 tablespoon
oil
Directions
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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.
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*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).
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