Buttermilk Pancakes for Two
Yield
2 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
sugar
or more if needed |
|
| 1 | tablespoon |
baking powder
(double acting) |
|
| ½ | teaspoon |
salt
(or more to taste) |
|
| 1 | each |
eggs
stirred |
|
| 1 | tablespoon |
butter
melted |
|
| 1 | x |
buttermilk
to make 2 cups of batter |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
sugar
or more if needed |
|
| 15 | ml |
baking powder
(double acting) |
|
| 2.5 | ml |
salt
(or more to taste) |
|
| 1 | each |
eggs
stirred |
|
| 15 | ml |
butter
melted |
|
| 1 | x |
buttermilk
to make 2 cups of batter |
*
|
Directions
Salt and sugar can be adjusted to personal tastes.
Stir dry ingredients together.
Add egg and ½ cup of buttermilk.
Add the melted butter. Add enough butter milk to make 2 cups of batter, or more if you like them thinner.
Stir all together briefly. Batter should be slightly lumpy.
Cook as usual on a slightly buttered griddle.
Serve with maple syrup and butter.
