Charles E. Walton IV
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tablespoons butter, melted and cooled
- 1. Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes.
- 2. Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.
- Fresh Berry Buttermilk Pancakes: Add 1/2 cup fresh blueberries or strawberries to batter, and fold in gently. (Raspberries and blackberries tend to break down and produce very wet pancakes.) Note: Frozen berries are picked when ripe and hold up wonderfully if you're craving berry pancakes out of season.
- Apple-Walnut Buttermilk Pancakes: Add 1 peeled and sliced firm apple (such as Granny Smith), 1/2 cup chopped walnuts, and 1/4 teaspoon cinnamon to batter.
- Orange-Chocolate Chip Buttermilk Pancakes: Add 1 tablespoon grated orange zest and 1/2 cup semisweet chocolate chips to batter. Serve with your favorite maple syrup. Garnish with more zest and chocolate.