1/2 teaspoon salt
1 cup buttermilk*
1 tablespoon vegetable oil
Additional oil for greasing griddle
Butter and maple syrup for serving
COMBINE with a whisk the dry ingredients in a large bowl.
ADD the buttermilk, egg and oil to the dry ingredients and whisk together until smooth.
USE a paper towel to rub a little oil all over a griddle or large frying pan.
HEAT the griddle or large frying pan over medium heat. For each pancake, pour about 1/4 cup of batter onto the griddle or frying pan.
FLIP when the pancakes begin to bubble on the top and the bottom is golden brown. Don't rush the flipping or you'll just end up with a big mess. Cook the second side for about 1 minute.
Variation: Add 1 peeled, shredded apple and 1/2 teaspoon cinnamon to finished batter if you like. Cook as directed above. Adding grated apple to the pancake batter gives the pancakes a unique texture.
*Some buttermilk is very thick. You may have to add a few tablespoons of regular milk if your batter is really thick.
To make your own buttermilk, combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk.
April Hamilton has always said, "Cooking is fun!" She shares her easy, practical recipes for delicious food through her cooking classes for kids and families. April's husband and three daughters help with testing and tasting in their Charleston kitchen. April would love to hear from you: Email aprilskitchencoun...@gmail.com.