My Old Fashioned Buttermilk Pancakes
February 11, 2017
"This has been an old buttermilk pancake recipe that I've used throughout many years. More often than not I have made this recipe as is, but depending on the season, I have added fresh berries such as blueberries, strawberries, raspberries, etc.. It's a favorite for my family and I and a trusted standby."
- Serving Size: 1 (106.5 g)
- Calories 228.6
- Total Fat - 8.6 g
- Saturated Fat - 5 g
- Cholesterol - 55.6 mg
- Sodium - 681.8 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 0.8 g
- Sugars - 6.9 g
- Protein - 6.1 g
- Calcium - 183.6 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Sift flour before measuring. Into a medium sized bowl, resift flour with the salt, sugar and baking powder.
In a small bowl, add egg and beat. Add butter and buttermilk to egg mixture and combine thoroughly.
Form the flour mixture into a well. Pour buttermilk/egg mixture into the well and with a wooden spoon gently combine, being careful not to over mix, making sure that it's at the right consistency (a little lumpy is a.o.k). Over-mixing will result in a not so tender product.
Let the pancake batter sit for a few minutes or more. I've made these ahead of running an errand and have placed the batter into the refrigerator (or sometimes on the counter). I find that if it sits a bit, it develops a better rise.
Pour the pancake batter onto a medium/hot skillet that has been buttered. Once the edges firm up and the tops bubble slightly will indicate that it's time to flip them over. Cook on other side until golden and cooked through.
Serve with maple syrup or other syrup of your choice.
NOTE: the amount of buttermilk used depends on the humidity in the air. More humidity - less buttermilk. Dry environment - more buttermilk. The amount of liquid used makes a difference if you sift or if you do not sift the flour. Not sifting results in more flour than indicated
Tips & Variations
No special items needed.