I will use the powdered buttermilk when I haven’t planned ahead and it works fine…but it’s not as good as real buttermilk. I bought some real buttermilk last week and hadn’t gotten around to using it in anything. This morning, freshly returned from a nice Spring break at Disneyland, I decided buttermilk pancakes were in order for breakfast. This comes from one of my perennial favorites authors, Marion Cunningham, who I believe is quite local (Walnut Creek, just about 25 minutes north of here). Breakfast Book
Buttermilk Pancakes
Ingredients
- 1 cup buttermilk
- 1 egg
- 3 Tbs melted butter
- 3/4 cup flour
- 1/4 tsp salt she calls for a 1/2 but I typically do a rounded 1/4
- 1 tsp baking soda
Instructions
- Mix together the buttermilk, egg, and melted butter until smooth.
- Add the flour, salt, and baking soda (sprinkling the soda and salt so you don’t get clumps), then stir until just blended. Lumps are okay.
- Heat a griddle or skillet. Use a 1/4 cup measuring cup to pour the batter on. Cook until the bubbles that form stay a bit and break open. Turn and cook another short bit.
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