Makes 14 (3-inch) Pancakes
- Active time:15 min
- Start to finish:15 min
ADAPTED FROM PATTY EARLY, WILMETTE, IL
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.
