Classic Breakfast Buttermilk Pancakes
from Gram
Yield
5 servingsPrep
5 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 1 ¼ | cups |
buttermilk
|
|
| 2 | tablespoons |
vegetable shortening
soft |
|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
sugar
heaping teaspoon |
|
| 1 | teaspoon |
baking powder
heaping teaspoon |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 296 | ml |
buttermilk
|
|
| 3E+1 | ml |
vegetable shortening
soft |
|
| 296 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
sugar
heaping teaspoon |
|
| 5 | ml |
baking powder
heaping teaspoon |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
Directions
Melt shortening in a frying pan and let cool.
Beat egg with whisk.
Beat in buttermilk.
Sift together all dry ingredients and set aside.
Add cooled shortening to egg and buttermilk and whisk it in.
Whisk in dry ingredients.
Let sit for several minutes to allow pancakes to rise higher.
When you pour the shortening from the frying pan- some may remain but you will have to add a lille more just to coat the pan. You don't want too much.
You can add blueberries, mashed banana, nuts, or chocolate chips for variations.
Serve warm pancakes with fresh berries and maple syrup if you wish.
