BUTTERMILK PANCAKES
You can use these pancakes for the caviar pancakes and save the remaining batter for breakfast.
Provided by Zanne Early Stewart
Categories Milk/Cream Appetizer Breakfast Kid-Friendly Quick & Easy Gourmet Illinois Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 14 (3-inch) pancakes
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F.
- Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
- Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.
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