- Cooking Time: 4 per batch
- Servings: 8
- Preparation Time: 10
BackstoryI was in the mood for pancakes this morning, and decided to look up a recipe in one of my cookbooks. I found this one in the 'Better Homes And Gardens New Cookbook, 12th Edition'.
After I made the batter and went to cook them, I used a 1/4 cup to scoop it out and place them in the frying pan.
This recipe makes about 8 standard-sized pancakes or 30 dollar-sized pancakes.
*If you don't have buttermilk on hand: for every cup of milk, substitute one Tbsp. of either lemon juice or vinegar (I used lemon juice), and let it stand for about five minutes.
- 1 cup all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 egg, beaten
- 1 cup buttermilk*
- 2 Tbsp. cooking oil
- Combine flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center of mixture and set aside.
- Combine the egg, buttermilk, and oil; add egg mixture all at once to the flour mixture.
- Stir just until moistened (batter should be lumpy); add additional buttermilk to thin batter if necessary.
- For standard-sized pancakes (the ones I made), pour or spread about 1/4 cup of batter into a 3-inch circle onto a hot, lightly greased griddle or frying pan. For dollar-sized pancakes, pour or spread about 1 Tbsp. of batter into a 1-inch circle onto a griddle/frypan.
- Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Serve warm with butter and syrup.