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Chef Don's
Favorite Other Entree Recipes
Buttermilk Pancakes
Yield: 8 pancakes
1
cup Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
2 Tbsp. Sugar
1 Large Egg, lightly beaten
1 cup Buttermilk
3 Tbsp. Butter, melted
Plus extra melted butter for greasing the pan
In
a large bowl whisk together the flour, baking powder, baking soda, salt
and sugar. In a separate bowl whisk together the egg, buttermilk,
and melted butter. Add the egg mixture to the flour mixture, all at
once, and stir or whisk just until combined. The batter should have
some small lumps. Make sure you do not over mix the batter or the
pancakes will be tough. Heat a frying pan or griddle over medium high
heat until a few sprinkles of water dropped on the pan or griddle
splatter. Using a pastry brush, brush the pan with a little melted
butter. Using a small ladle or scoop, pour about 1/4 cup of pancake
batter onto the pan, spacing the pancakes a few inches from each other.
When the bottoms of the pancakes are brown and bubbles start to appear
on the top surfaces of the pancakes (2-3 minutes), turn over. Cook
until lightly browned (about 1-2 minutes). Repeat with remaining
batter, brushing the pan with melted butter between batches. Serve
immediately with butter and maple syrup or your favorite jam.
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