We love hot breakfasts in our house, and I’ve tried many pancake recipes. And really… there’s rarely a bad pancake. But these are FABULOUS! I will never again try another pancake recipe. Seriously, these are so light and fluffy, and they mix together so easily. I doubled the recipe (for about 18 4-inch cakes). I added diced bananas in some of them, mini chocolate chips in others, and big fresh blueberries in the rest. They were all delicious, but the blueberry ones were heaven \ud83d\ude42 One last tip… I never keep buttermilk on hand. But for 1 c. buttermilk, you can use 1 T vinegar and add milk to the 1 cup line. After just a couple minutes, you can stir and see the curling effect. <\/p>\n
Beat the egg and then add the buttermilk and soda. <\/p>\n
Stir in flour,
\nsugar, oil, baking powder and salt. Stir until blended. Try to get any
\nlumps out but don’t overdo it on the stirring. <\/p>\n
Heat a griddle or frying
\npan with a little oil or butter. You want medium heat and for the
\noil\/butter to be hot but not burned. <\/p>\n
Dip out enough batter to make
\npancakes about 3 to 4 inches around. You can, of course, make big ones
\nor little silver dollar sized. <\/p>\n
When the edges "set" and have bubbles,
\nflip the pancakes. As you’re cooking, you’ll probably need to add a
\nlittle more oil or butter as you go. Just add small amounts as needed.<\/p>\n
You can keep a plate warm in the oven and complete the whole batch.
\nThis recipe makes 8 to 10 medium pancakes.<\/p>\n