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Tender and extra tangy, buttermilk and
sour cream pancakes.
Fantastic Buttermilk
Pancakes
- 1 large egg
1 cup buttermilk
1 cup sour cream
1 teaspoon baking powder
1 teaspoon baking soda
1 cup all-purpose flour
- Combine flour, baking powder, baking soda
and salt in bowl.
- In another bowl, whisk together egg, buttermilk
and sour cream. Add to flour mixture and gently mix together.
Do not over mix. Let rest for 10 minutes while the batter rises.
Very important.
- Heat griddle or skillet over medium heat
or to 375°F (190°C). Grease griddle with shortening. Griddle is
ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter
onto hot griddle. Cook pancakes until puffed and dry around edges.
Turn and cook other sides until golden brown.
Makes about 8 or 9 (4-inch) pancakes.
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