Always a treasured treat for breakfast, this simple recipe for pancakes is a tradition going back hundreds of years in America. Enjoy it with maple syrup or honey.
Buttermilk Pancakes
Try this with crispy fried bacon or serve small portions as a side to a full American breakfast of eggs, hash browns, bacon, ham or sausage,  juice and coffee or tea.

Buttermilk Pancakes
Recipe type: Breakfast
Cuisine: American
Serves: 10
  • 1 Cup buttermilk
  • 1 egg
  • 2 Tablespoons vegetable oil or butter; melted
  • 1 Cup pancake mix; plus 1 Tablespoon
  1. With a wire whisk or fork, beat buttermilk, egg, and oil until well blended. Add pancake mix; beat until smooth. Or use food processor fitted with the steel blade: Put all ingredients in work bowl and pulse four or five times, just to combine ingredients. Do not over-process.
  2. Grease a heated griddle or skillet. To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.
  3. Ladle batter onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.
Dehydrated buttermilk reconstituted with water is an acceptable substitute for fresh buttermilk.

Use an ice cream scoop to make round pancakes of even size.

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