FAST & FLUFFY PANCAKES
Source of Recipe
List of Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.
2. In a medium bowl, whisk buttermilk, butter and egg.
Stir into dry ingredients until just incorporated; the batter should be slightly lumpy.
3. Heat a nonstick griddle or large skillet over medium heat.
Ladle about 1/4 cup of batter for each pancake on top of griddle, allowing plenty of space for spreading.
Cook until bubbles form on the surface, 2-3 minutes; turn and cook until golden brown, 2-3 minutes longer.
Repeat with remaining batter; serve right away.
Per pancake: 86 Cal.; 3g Protein; 4g Fat; 11g Carb.; 219mg Sodium; 27mg Chol.; 0g Fiber
As each batch is cooked, transfer to a baking sheet lined with a kitchen towel and keep warm in a 200F oven.
Finish off all of the batter, then you can sit down with your family and enjoy the meal together.
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