Recipe by Oxmoor House January 1984

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Recipe Summary test

Yield:
eighteen 4-inch pancakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, sugar, baking powder, soda, and salt in a medium mixing bowl. Combine buttermilk and eggs; slowly stir into dry ingredients. Add butter, mixing lightly. (Batter will be lumpy. )

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  • For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook until tops of pancakes are covered with bubbles and edges appear slightly dry. Turn and cook until bottom sides are browned. Serve immediately.

Source

Oxmoor House Homestyle Recipes

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