Favorite Pancakes
The good old-fashioned buttermilk kind, from the classic Gold Medal flour cookbook. Light, tangy and reliable, with variations for sweet milk and blueberry pancakes.
Yield: 10 four-inch pancakes
Ingredients
- 1 egg
- 1 cup buttermilk
- 2 tbsp. vegetable oil or melted shortening
- 1 cup Gold Medal flour
- 1 tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1/2 tsp. salt
Instructions
- Blend egg, milk and oil. Measure flour by the dip-level-pour method or by sifting.
- Blend the dry ingredients together. Add to the liquids; beat with a rotary beater until all the flour is moistened. (Batter will be slightly lumpy.)
- Grease a heated griddle, if necessary. To test, sprinkle with drops of water. When the water sizzles, the griddle heat is just right.
- Pour batter from a pitcher or the tip of a large spoon in pools slightly apart (for perfectly round cakes).
- Turn the pancakes as soon as they are puffed and full of bubbles, but before the bubbles break. Turn and brown on the other side.
- Serve immediately with butter and syrup. If necessary, keep the pancakes hot by placing them between the folds of a warm towel in a warm oven. (Don't stack them!)
Notes
- Sweet Milk Pancakes: Make Favorite Pancakes, except substitute sweet milk for the buttermilk, add 2 tsp. more baking powder and omit the soda. For extra lightness, beat the egg yolk, add the milk, etc., then fold in the stiffly beaten egg white.
- Blueberry Pancakes: Make Favorite Pancakes, except add 1/2 cup drained fresh or frozen berries to the batter, folding them in carefully at the last.
- Ferry Farm Sauce (as it was made by George Washington's mother): Heat together slowly over hot water 1 cup strained honey and 1/2 cup maple syrup. Remove from heat and blend in 1 tsp. cinnamon.
- To make pancakes thick or thin as desired: add a little more liquid to thin them; make them thicker by adding a little more flour.