Best Buttermilk Pancakes
This is the best I've found. It's easily doubled or tripled. I would not make it the night before as the reaction between the buttermilk and the baking soda, which is what makes the batter light and fluffy, might be lost. In any case, this takes about 5 minutes to put together. You could measure out and mix the dry ingredients in advance -- the rest is a snap.
[FONT=Arial,BoldItalic]BUTTERMILK PANCAKES[/FONT]
1 egg
¾ cup buttermilk
2 tablespoons melted butter (cooled)
2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking soda
1 cup flour
½ cup fresh or frozen blueberries (optional)
1. Beat egg in large bowl with wire whisk until well blended.
2. Add buttermilk and mix well
3. Add melted butter and mix well.
4. Add sugar and salt and mix well.
5. Add baking soda and mix until just blended in.
6. Add flour and mix until just blended in; batter will be lumpy.
7. If batter seems rather thick, add a little buttermilk to thin it.
8. Add blueberries, if using.
9. Heat griddle or large frying pan over moderate heat, and grease lightly.
10. Use about ¼ cup of batter for each pancake, turning once only.
Serve with warm maple syrup.
Makes about 8 pancakes.