Buttermilk Pancakes

I am really enjoying these days off! The kids have been enjoying their Christmas gifts, especially the Nintendo Wii. I have been catching up on some much-needed cleaning and organizing! It’s also very nice to be able to take my time cooking supper instead of having to rush in order to get it on the table before bedtime! And best of all, I get to cook breakfast! That’s not something I do when I have to leave for work at 7:30 in the morning! I’m not a morning person at all! I'll have to admit that when I do cook breakfast, I normally use store-bought pancake mix because it’s really quick and easy, but this morning I was out of it.  I came across a recipe for some buttermilk pancakes the other day on another blog that looked very good. You can check them out at 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 egg
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!)