Hot off the griddle, these moist and delicious buttermilk pancakes can stir up memories of days gone by. You can serve these buttermilk pancakes with any type of syrup you like or maybe just some sliced fresh fruit.
Preparation time: 5 minutes
Cooking time: 1 to 2 minutes per side
Yield: 8 pancakes
1 cup buttermilk
2 tablespoons vegetable oil
1 scant cup all-purpose flour
1/2 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Heat a cast-iron griddle to medium-high heat.
In a bowl, beat the egg.
Stir in the buttermilk and oil.
Add the flour, sugar, baking powder, baking soda, and salt and stir.
Some small lumps will remain.
Grease your hot griddle.
Sprinkle a few drops of water on the griddle.
If the drops dance in beads, the griddle is at the correct temperature.
Pour 1/4 cup batter onto the hot griddle.
Turn the pancake when to top is full of bubbles.
Cook until both sides are golden brown.
Transfer the pancake to a plate.
Repeat Steps 7 through 10 until all batter is used.
Be sure that the griddle is still greased and hot between batches.
Per serving: Calories 112 (From fat 41); Fat 5g (Saturated 1g); Cholesterol 28mg; Sodium 312mg; Carbohydrate 14g (Dietary fiber 0g); Protein 3g.