8 to 10 (4-inch) pancakes
- 1 cup all-purpose flour
- 2 tablespoons Domino® Granulated Sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg, lightly beaten
- 1 cup buttermilk
- 2 tablespoons butter or margarine, melted
In a medium mixing bowl, combine flour, sugar, baking powder, salt and baking soda; set aside.
In another medium mixing bowl, combine egg, buttermilk and butter. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
To make 4-inch pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until the bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn, and cook 1 minute on the other side.
Serve warm with organic blue agave nectar amber syrup or brown sugar syrup.
Apple buttermilk pancakes: Gently fold 1/2 cup chopped apple into batter.
Blueberry buttermilk pancakes: Gently fold 1 cup fresh or frozen (thawed) blueberries into batter.
Chocolate chip pancakes: Gently fold 1/2 cup mini chocolate chips into batter.
In place of buttermilk, you can combine 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Stir and let mixture stand for 5 minutes.
Click here for Brown Sugar Syrup recipe.