Buttermilk Pancakes

These pancakes are the melt in your mouth type of pancakes and they have been part of our Christmas morning tradition forever. Each Christmas after the rush of torn wrapping paper and missing parts, our family always gathered around the table for a tasty breakfast of buttermilk pancakes, orange juice and bacon.

These pancakes are even better if the ingredients are prepared in advance, like the night before, and stored lightly covered in the refrigerator until time to cook.

Ingredients

• 1 cup cake flour, sifted
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 teaspoon double-acting baking powder
• 1/2 teaspoon baking soda

Stir the dry ingredients together and then sift onto a sheet of wax paper. Sift once more into a mixing bowl.

 

Mixing directions

Lightly blend the following ingredients, but do not over mix. Use as few strokes as possible to just incorporate the ingredients. It is natural for a few clumps of flour to remain. If you allow yourself enough time, let the mixture set, even overnight.

1 egg, beat by hand until light

1 cup or so of buttermilk

1 - 2 tablespoons of melted butter

 

Depending upon your pancake preferences, you can leave the mixture as is, which will produce an extremely thick pancake, or add a little more buttermilk just before cooking to produce a slightly thinner cake.

Pour the ingredients on a heated griddle (griddle is ready when drops of water dance across the surface).

Serve with pats of butter and heated good ol' Ohio maple syrup.