Buttermilk Pancakes

From Ars Cookbook

by Brodie

Contents 1 Ingredients 2 Cooking Directions 3 Modifications 4 Additional Notes

Ingredients

• 1 1/2 cup flour
• 1 tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 egg
• 1 cup buttermilk, more if needed to thin out batter
• 2 Tbsp. butter, melted
• 1/2 tsp. vanilla

Cooking Directions

1. Sift and measure flour; sift again with sugar, salt and baking soda.
2. Beat egg in medium bowl. Blend in buttermilk.
3. Add dry ingredients, beating until smooth
4. Blend in melted butter and vanilla

Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.

Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.

Modifications

The great thing about a basic recipe like this is that it's infinitely changeable. Here's a few ideas of things that you can add to the batter:

• 1/2 cup chocolate chips
• 1 cup blueberries
• 3/4 cup diced apple and 1/2 Tbsp cinnamon (microwave diced apple for 1 minute, sprinkle with cinnamon, and add to batter)
• 1 cup sliced or chopped strawberries
• 1/3 cup creamy peanut butter

Additional Notes

This recipe goes fantastic with homemade butter and buttermilk.