Ingredients
-
1/2
-
2
-
1/4
-
1/4
-
1/4
-
1
-
1/2
-
1 1/2
-
-
-
-
-
-
-
Directions
Buttermilk Pancakes for One,I love pancakes. But making a whole batch isn’t always convenient. Sure, I can make them all and freeze them for later, but sometimes, you just don’t have time to stand over the stove for that long, when all you want is 2 or 3 pancakes for right now. Well, here’s the answer! This recipe makes a total of 3 terrific buttermilk pancakes if you use a 1/3 cup measure.,Great satisfaction for my pancake craving. Easy, delicious and, yes, eggy. But that’s a good thing for me. Will make again.,I made this pancake yesterday, and I was looking up the recipe again to make it today. I cooked it in a large cast iron skillet, and it made one extra large pancake. I omitted the wheat germ because I didn’t have any (I enjoy it though, so I will try it when I have some at another time). It is eggy, and I like that. It was quite perfect and I am adding to my recipe box in the house. No need to improve because this came out just perfect. Thanks!
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Steps
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1
Done
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Combine Dry Ingredients in a Mixing Bowl. |
|
2
Done
|
in Separate Bowl, Mix Egg, Buttermilk, and Oil, Then Add to Dry Ingredients, Stirring Only Until Just Blended. |
|
3
Done
|
Using a 1/3 Cup Measure, Pour Batter Onto Lightly Greased Griddle or Skillet. |
|
4
Done
|
Turn When Bubbles Form on Top of Batter, and Continue to Cook Until Second Side Is Golden Brown. |
|
5
Done
|
Serve With Warm Honey or With Butter and Maple Syrup. |
