Buttermilk Pancakes



1 cup (250 ml) cake or all-purpose flour

1 tsp (5 ml) sugar

1 tsp (5 ml) baking powder

1/2 tsp (2 ml) baking soda

1/2 tsp (2 ml) salt

1 egg, lightly beaten

1 cup (250 ml) buttermilk

2 Tbs (30 ml) melted butter



Sift the dry ingredients together into a mixing bowl. Add the wet

ingredients and stir gently just until incorporated; the batter should

be slightly lumpy. Drop batter onto a hot griddle and cook until the

bubbles on top have burst, forming small craters. Flip and cook until

golden brown. Makes about ten 4-inch (10 cm) pancakes, to serve 4.



Bon appetit from the Chef and staff at World Wide Recipes