Buttermilk Pancakes
I don’t celebrate Mardi Gras, a/k/a Fat Tuesday a/k/a Pancake Day.
But I DO celebrate pancakes, one of my favorite foods of all time.
Just like my Dad used to make.
Whatever you celebrate, if you love pancakes, they don’t get better than these:
Buttermilk Pancakes
3 tablespoons butter
2-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3 cups buttermilk
butter for frying the pancakes
Melt the 3 tablespoons butter and set aside to cool. Sift the flour, sugar, baking powder, baking soda and salt into a bowl. In a second bowl mix the egg, buttermilk and melted, cooled butter. Add the liquid ingredients to the dry ones and mix to blend them but do not beat vigorously. Preheat a griddle or large saute pan over medium heat. Lightly butter the pan before cooking the pancakes. When the pan butter has melted and looks foamy, slowly pour about 2 tablespoons batter (for small pancakes) or more (for larger pancakes), leaving space between each pancake. Cook for about 2 minutes, or until bottom is lightly browned and bubbles form on the top. Flip the pancakes with a rigid spatula and cook for a minute or until the second side is lightly browned.
Makes 6-8 servings