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Buttermilk Pancakes
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon unsalted butter, melted
1 egg, lightly beaten
In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and
gradually mixing in the dry ingredients to make a smooth batter. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the refrigerator.
Heat a heavy skillet or griddle and grease it lightly. Transfer the batter to a measuring cup or pitcher with a pouring lip, or use a ladle, and pour
the batter into the skillet to make 6- to 7-inch pancakes, cooking only as many at one time as you have room for.
Cook the pancakes until bubbles cover their surface, about 1 minute, then turn them with a wide spatula and cook for 1 minute more.
Makes 12 to 16 pancakes.
Source: “Breakfast & Brunch” by Norman Kolpas (Friedman/Fairfax)
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