This recipe is from The Breakfast Book, by Marion Cunningham. It was a gift from a dear friend, and one of my favorite recipe books. I discovered the cookbook when I was house/kid sitting back in the day when we only had David. The cookbook look interesting and fell open to Raw Apple Muffins (which I will share at another time.) Andi had apples, I made the muffins, the kids were happy. A new convert to The Breakfast Book.
These pancakes are so yummy and very easy to make. They hardly need any butter, and are worth splurging on real maple syrup.
1 cup buttermilk
1 egg, room temp
3 Tbsp butter, melted
3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking soda
Put buttermilk, egg and melted butter in a mixing bowl. Stir briskly until misture is smooth and blended.
Stir the flour, salt, and baking soda together in a small bowl so they are well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened — leave the lumps.
Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 Tbsp of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly.
my notes:
I let the melted butter cool, and then add room temp beaten egg & buttermilk little by little so the butter doesn’t clump by cooling too fast.
I also whisk the dry ingredients before adding them to the wet.
If you put it right in the fridge, the batter will keep for a few days.