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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!