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Classic Buttermilk Pancakes

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Crepes, Waffles, And Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, And Delicious Desserts, by Kathryn Hawkins, (2006, Good Books)

Crepes, Waffles, And Pancakes!: Over 100 Recipes for Hearty Meals, Light Snacks, And Delicious Desserts

Servings:	8
Author Notes:	One of our Fabulous Foodies out in cyberland emailed, asking for a good basic pancake recipe. Here's the one I like to use.
Ingredients:	1 1/2 cups all purpose flour 2 tablespoons sugar 1/4 teaspoons salt 1 1/2 teaspoons baking powder 2 eggs 2 tablespoons vegetable or canola oil 1 1/2 cups buttermilk
Instructions:	Mix dry ingredients together, set aside. Whisk remaining ingredients together. Gradually beat dry ingredients into egg mixture just until smooth. Lightly oil a large griddle or skillet (preferably non-stick). Heat skillet over medium heat. You can tell if your skillet or griddle is hot enough by flicking a drop or two of water on its surface. The water should skitter around and quickly evaporate if the pan is hot enough. Spoon batter into hot oiled skillet, allowing about 3 tablespoons per pancake. Cook pancakes for about 1 1/2 - 2 minutes. You will know your pancakes are ready to be turned over when large bubbles form on the uncooked surface (see photo). Flip pancakes and cook for about 1 1/2 minutes on the other side. Serve immediately or keep warm on a baking sheet in a 200Â°F oven until all pancakes are cooked.