"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Buttermilk Pancakes Recipe

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This recipe for Buttermilk Pancakes, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Thweatt
Added: Wednesday, March 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 c. all-purpose flour
4 t. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 1/2 c. buttermilk
2 large eggs
2 T. melted butter
Oil for the pan or griddle

Directions:
Directions:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whish together the buttermilk, eggs and melted butter.

Pour the wet ingredients into the dry. With as few strokes as possible, mix just until the batter is evenly moistened but still a little lumpy. Let the batter rest for at least 5 minutes, during which time it should smooth out.

Very lightly oil a griddle and heat it over medium heat until the droplets from a sprinkle of water dance briefly before disappearing. Drop about 2 T. of batter onto the griddle. Use the spoon to gently spread out the batter. Be sure to leave enough room between pancakes for flipping. Cook the pancakes until they're covered in bubbles on top and nicely browned on the bottom. Flip and cook the other side until the bottom is nicely browned and the center of the pancake feels firm when poked.

Personal Notes:
Personal Notes:
Best made to order but you can keep them warm in the oven.

 

 

 

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