Short Order Buttermilk Pancakes
Short Order Buttermilk Pancakes recipe
Yield
6 servingsPrep
20 minCook
10 minReady
30Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
buttermilk
|
|
| ¾ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 3 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
buttermilk
|
|
| 3.8 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 45 | ml |
butter
melted |
|
Directions
Beat eggs; Add buttermilk.
Sift flour, soda, baking powder, salt and sugar blending well; add to egg mix; add melted butter; mix well.
Drop by spoonfuls onto lightly greased griddle and brown on both sides, cooking until done.
Griddle should be medium high heat.
Note* To make buttermilk: Add 1 tablespoon lemon juice per cup of milk.
Serve with fresh fruits, syrup or can be a savoury side dish.
