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2000s Recipes + Menus

Buttermilk Pancakes

Makes 14 (3-inch) Pancakes
  • Active time:15 min
  • Start to finish:15 min
May 2004
You can use these pancakes for the caviar pancakes (view recipe) and save the remaining batter for breakfast. —Zanne Stewart
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup well-shaken buttermilk
  • Vegetable oil for brushing griddle
  • Preheat oven to 200ºF.
  • Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
  • Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.
Cooks’ Note: Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.
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