BUTTERMILK PANCAKES
From the Gourmet International Pancakes and Waffles Cookbook circa 1970. My mom gave me this book when I first moved out on my own. I just recently tried the buttermilk pancake recipe and I can say that we haven't used another pancake recipe since. Light, fluffy, and absolutely delicious. Before this my family preferred a box mix (yuck!) so I am so glad I found this very simple recipe. This feeds my VERY hungry family of 3 sufficiently so I would definitely double if you have a larger family.
Provided by invictus
Categories < 15 Mins
Time 15m
Yield 8-10 pancakes
Number Of Ingredients 7
Steps:
- Place sifter into a medium sized bowl. Sift flour, sugar, baking powder, and salt.
- Combine the eggs, buttermilk, and melted butter in another bowl (I use a large liquid measure).
- Add wet ingredients into dry ingredients and whisk together until combined.
- For each pancake pour 1/3 cup batter (for a pretty large pancake) into a preheated skillet on medium heat that has been melted with butter or sprayed with non-stick spray. Once bubbles start to form and pop in the middle, flip the pancake and brown on the second side.
- Serve with your choice of topping. We like homemade syrup, or jam with sour cream and vanilla yogurt.
Nutrition Facts : Calories 191.2, Fat 7.6, SaturatedFat 4.3, Cholesterol 63.6, Sodium 403.2, Carbohydrate 25.1, Fiber 0.6, Sugar 7, Protein 5.6
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