BUTTERMILK PANCAKES

1-1/4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 large egg, lightly beaten

1-1/4 cups buttermilk

3 tablespoons vegetable oil

1 cup chopped pecans, toasted (optional)

 

Stir together first 5 ingredients in a large bowl; make a well in the center of mixture.

Stir together egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened. Add pecans, if desired.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.

Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with butter, warm maple syrup, and fresh berries.

Yield: 9 (4-inch) pancakes.

Contact Noah at:
Noah@SemperFidelisNoah.com