Don't get me wrong, I love crepes, but they cannot hold a candle to the buttermilk pancake. I have tried a number of different pancake recipes over the years and this is the best one.1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 1/4 cup buttermilk
butter
Instructions:
Preheat and grease a large skillet or electric griddle with butter. Mix the flour, salt, and baking soda together in a bowl. Add the egg, and buttermilk; stir together lightly. The batter should look thick, spongy, and puffy (if too thick add about 1/4 cup water). Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side. Serve with lots of butter and warm maple syrup.
Preheat and grease a large skillet or electric griddle with butter. Mix the flour, salt, and baking soda together in a bowl. Add the egg, and buttermilk; stir together lightly. The batter should look thick, spongy, and puffy (if too thick add about 1/4 cup water). Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side. Serve with lots of butter and warm maple syrup.
Variation: Serve with sliced bananas, pecans, and whipped cream or nutella and strawberries or bananas.
Yield: About 8 medium-sized pancakes.
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