| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1 | c | All purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | lg | Egg; beaten lightly |
| 1 | c | Buttermilk plus additional if necessary |
| Vegetable oil for brushing the griddle |
INSTRUCTIONS
In a bowl whisk together flour, baking soda, salt, egg, and 1 cup of buttermilk, whisking the batter until it is smooth. The batter may be made 3 days in advance and kept covered and chilled. It will thicken as it stands. Thin the batter to the desired consistency with the additional buttermilk or some water, 1 tablespoon at a time. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches and using a 1/4 cup measure filled halfway, pour the batter onto the griddle, cook the pancakes for 1 minute on each side, or until they are golden, and keep them warm. Use the pancakes for caviar pancakes or serve them plain with syrup. Yield: Six 2-inch pancakes NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9035 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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