See Also: Breakfast and Brunch
Pancakes
From Dorothy McNett's Recipe book at www.dorothymcnett.com. 16 small pancakes, or 8 six to eight inch ones
1 egg
1 1/4 cups buttermilk
2 tablespoons soft butter
1 1/4 cups whole wheat flour, more or less as needed
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
Heat griddle over medium heat. Measure all ingredients into batter bowl. Beat with electric beater until smooth, or use a whisk and whisk thoroughly. Batter should be thick, but easily pourable. Adjust the amount of flour or buttermilk tablespoon by tablespoon if needed. Test to see if griddle is hot enough by sprinkling with a few drops of water. If the water hisses and skitters around, it is ready. Add just a tiny splash of olive oil. Keep heat at medium or lower. Pour batter from a spoon or pitcher and let it seek its own level. With a very thin spatula, turn pancakes just as soon as they are puffed and full of bubbles that have not yet broken open. Turn and brown on other side. Serve immediately.
Recipe created 2001-03-19.
