Picture Perfect Cooking

C & I really like pancakes, but we rarely have them for breakfast.  I use them for suppers 90% of the time.  Fix a few pieces of bacon or sausage to go with them and you are ready to eat! 

I have several flavored pancake recipes that I use, but I did not have a good basic one until I found this one.  The original recipe was published at the blog “The Way The Cookie Crumbles”, and there is always good food to be seen over there.

1 cup (5 ounces) flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted and cooled
1 cup buttermilk (I use powdered buttermilk.  For 1 cup of buttermilk, use 4 tbsp. of the dried.  Add it with the flour mixture.  Then add 1 cup of water when the recipe calls for the buttermilk.)

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the butter and buttermilk (see note above). Pour the liquid
ingredients into the dry ingredients and whisk gently until batter is mostly mixed but still contains small lumps.

Let the batter rest while the pan heats, at least 5 minutes.  Heat a non-stick skillet or a griddle over medium heat. Spray with non-stick spray.  Using a ¼ cup measure, pour the pancake batter onto the hot griddle.

When the pancakes are golden brown, after about 2-3 minutes, flip to cook the other side another 2-3 minutes. Keep warm in oven heated to 200 degrees.

Join me over at Miz Helen’s Country Cottage for Full Plate Thursday.