Easy Pancakes
Quick and tasty. Makes 12 - 4 inch pancakes, serving 2-3.
1 c. unbleached flour
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1 tbsp canola oil
1 c. buttermilk (or 1 tbsp. vinegar/lemon juice plus enough milk to make 1 cup)
blueberries
In a bowl, whisk the flour, baking soda, and salt until well blended. Add the egg, oil, and buttermilk and whisk only until no dry flour is visible; the batter should be lumpy.
Heat the griddle over medium heat. Lightly oil the surface and pour batter onto pan, about 2" apart. Put a blueberries immediately on the wet dough. Cook until the bottom is golden brown, tiny bubbles appear and the edges look dry. Flip and cook until the center of each pancakes rises and is firm when poked.
From Fine Cooking, Weekend Cooking 2006.
1 c. unbleached flour
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1 tbsp canola oil
1 c. buttermilk (or 1 tbsp. vinegar/lemon juice plus enough milk to make 1 cup)
blueberries
In a bowl, whisk the flour, baking soda, and salt until well blended. Add the egg, oil, and buttermilk and whisk only until no dry flour is visible; the batter should be lumpy.
Heat the griddle over medium heat. Lightly oil the surface and pour batter onto pan, about 2" apart. Put a blueberries immediately on the wet dough. Cook until the bottom is golden brown, tiny bubbles appear and the edges look dry. Flip and cook until the center of each pancakes rises and is firm when poked.
From Fine Cooking, Weekend Cooking 2006.
