| | Directions | | Lightly brush griddle with vegetable oil and heat slowly over medium low heat while mixing batter. In a large bowl, whisk egg. Add buttermilk and baking soda and whisk. Add flour, sugar, butter, baking powder and salt and whisk until smooth. Pour batter on hot griddle. Turn, using a thin-blade spatula as soon as pancakes are puffed and full of bubbles (but before they break, important for light cakes). Turn and brown other side. Variation: For extra-light pancakes, substitute whole milk for buttermilk, add an extra 1/2 tsp. baking powder and omit baking soda. Separate egg, adding yolk as directed and beating egg white until stiff peaks form. Carefully fold beaten white into batter just before cooking. |
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| Ingredients | | - |  | 1 egg |
| - | | 1 1/4 cups buttermilk |
| - | | 1/2 teaspoon baking soda |
| - | | 1 1/4 cups flour |
| - | | 1 teaspoon sugar |
| - | | 2 tablespoons melted butter, cooled |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon Salt |
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