September 15, 2010

Fluffy Buttermilk Pancakes




2 cups flour
2 TBS. sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 cups buttermilk, well shaken (more if you want thinner batter)
2 large eggs
¼ cup vegetable oil

1. Mix dry ingredients together in a medium bowl.

2. Add all wet ingredients. Stir until ingredients are just combined. Don’t overmix; the batter will be slightly lumpy. The batter will be pretty thick, if you prefer it thinner add more buttermilk.

3. Cook on a medium low skillet that is greased or buttered lightly. Drop 1/4 cup batter on greased skillet. Cook first side until bubbles begin to form and underside is golden brown . Flip and cook until done. About 2 minutes per side.

4. Makes about 12 pancakes.

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