¾
cup buttermilk
¼ cup whole milk 1 tsp sugar
½ tsp baking soda
½ tsp salt
1 egg
2 tsp unsalted butter, melted
vegetable oil for cooking
Combine
all ingredients except vegetable oil in mixing bowl and whisk lightly. It's OK
if there's small lumps and streaks. Heat
2 tsp vegetable oil in 10-inch skillet over high heat. When hot, use paper
towel to wipe away excess oil, leaving a thin film on entire surface. Reduce
heat to medium-high and add ¼ cup batter for each of three pancakes. Cook until
there are bubbles at edges. Turn with a metal turner and cook other side.
Continue to cook remaining batter, adding more oil if necessary. Variations: Blueberry - Fold ¾ cup berries to
batter, Whole-wheat pancakes - Decrease flour to ¾ cup and add ¼ cup
whole-wheat flour, Banana - Slice 1 ripe banana into batter, Pecan - Add ⅔ cup chopped toasted
pecans to the batter.
