Title: Buttermilk Pancakes for Two
Categories: Breakfast
Yield: 2 Servings
| 3/4 | c | Flour (unbleached |
| | | All-purpose) |
| 1 | | Flat tsp. sugar (or more to |
| | | Taste) |
| 1 | tb | Baking powder (double |
| | | Acting) |
| 1/2 | ts | Salt (or more to taste) |
| 1 | | Egg -- stirred |
| 1 | tb | Melted butter |
| | | Buttermilk to make 2 cups of |
| | | Batter |
Salt and sugar can be adjusted to personal tastes. Stir dry ingredients
together. Add egg and 1/2 cup of buttermilk. Add the melted butter. Add
enough butter milk to make 2 cups of batter, or more if you like them
thinner. Stir all together briefly. Batter should be slightly lumpy. Cook
as usual on a slightly buttered griddle. Serve with maple syrup and butter.