Today I woke up craving buttery, maple syrup-soaked silver dollars of deliciousness. But I had no pancake mix and couldn't be arsed to leave the house. What to do? With more than a little anxiety, I pulled out my trusty red-and-white Better Homes & Gardens New Cook Book and made a batch of silver dollar "Buttermilk Pancakes." They were awesome. And easy. Too easy, maybe, for I can see myself making them every Sunday!
I suspect some of my success was to do the quality of the ingredients I used -- King Arthur Organic All Purpose Flour, Butterworks Farm Organic Cultured Nonfat Buttermilk, and Farmer's Cow eggs. Obviously, you can make these pancakes with whatever brands you prefer, but I am superstitious and am going make them exactly the same way next time.
Easy Silver Dollar Buttermilk PancakesYep, thirty-five years old and only just now learning how to make pancakes from scratch.
1 cup all-purpose flour
1 Tbsp sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 Tbsp canola oil
1 cup buttermilk
Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl. Set aside. In a smaller bowl, beat egg and whisk in buttermilk and oil. Dump egg mixture into flour mixture and whisk until just moistened, but still lumpy.
Heat a heavy non-stick skillet. Add a dab of butter and slide it around until melted. Pour about 1 tablespoon of batter onto the skillet (mine held 4 tablespoon-sized splodges) and cook over medium heat about 2 minutes until the pancakes were dry around the edges with bubbly surfaces. Flip and cook for another 2 minutes or until pancakes are golden brown.
Drizzle with melted butter and warm maple syrup. Eat!