Classic and universally appealing, these pancakes pair well with all of our sauces, or just maple syrup.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; stir with a whisk. Combine buttermilk, butter, and egg; add to flour mixture, stirring until smooth.
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
i use the 2000 recipe as well !!!
We prefer CL's Dec 2000 recipe, but this one isn't bad if you spread the batter thin.