Tried-and-True Cooking with Heidi. Thanks for sharing these, Heidi! I'll post the recipe here also with my added comments. I will have to agree with her that they are almost as easy as using a store-bought mix! Since my husband was working today, I didn’t get his opinion of the pancakes, but the kids loved them. I thought they were very good, also! I'll definitely be making these again!
Easy Buttermilk Pancakes
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 1/8 cups buttermilk
2 tablespoons butter, melted (I was still out of butter, so I used spreadable margarine. I'm sure they will taste even better with butter!)
1. Preheat and lightly grease a large skillet or electric griddle. (I used an electric griddle and did not grease it. I didn't have any problems with them sticking. I set it to about 275 degrees. If you are using a skillet, the temperature should be set on medium-low. I used to be notorious for burning pancakes in a skillet until I finally figured out what the correct temperature should be!!!)
2. Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
3. Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side. (I think it's a great idea to measure the amount of batter you drop onto the surface. I never do, and my pancakes are always about 10 different sizes! The kids always want the smallest ones!)