Buttermilk Pancakes

Yields:	2 servings
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	Preparation	10 minutes
	Cooking	10 minutes
	Ready In	20 minutes

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Ingredients

1/2	cup	buttermilk	to 3/4 cup
2	tablespoons	butter	melted
1	each	egg
1	cup	flour, all-purpose
1/2	teaspoon	baking soda
2	tablespoons	sugar
1/2	teaspoon	salt

Directions

Beat the buttermilk, butter and egg lightly in a mixing bowl.

Mix the flour, baking soda, sugar and salt and add them all at once to the first mixture, stirring just enough to moisten the flour.

Lightly butter or grease a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form skittering globules.

Pour about 1/4 cup per pancake on the griddle; bake until the cakes are very bubbly on top and the undersides are lightly browned.

Turn with a spatula and brown the other side.

Place finished cakes on a heated plate in a very slow (200 F)

oven until ready to serve.

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Member Review

Double Layer Pumpkin Cheesecake

Delicious. Everyone loves it. I made mini cheesecakes by using crumbled graham crackers and putting them into the cupcake trays. Wouldnt change a thing!

Reviewed by frozenyoghurt