I usually make pancakes from a mix in the mornings for pure ease, but after making the cornbread the other day I had way too much left over buttermilk. I decided that I needed to find a good recipe to use up the remaining buttermilk & found this one on Allrecipes.
I made it this morning as the original recipe says for 12 servings as the buttermilk needed to be used up, & ended up freezing 3/4 of it. I have scaled down the recipe for on here to be more of a managable size, unless of course your kids can eat 34 pancakes for breakfast!
All the pancakes that I made were eaten before I remembered to take a picture, so I will just have to add that later for you.
- 1 Egg
- 1/4 cup Milk
- 1 generous tbsp Butter – melted
- 1 cup Buttermilk
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- Pinch of Salt
- 1 tbsp Sugar
In a large bowl, mix together the egg, milk, butter & buttermilk
In another bowl, combine the flour, baking powder, soda, salt & sugar. Stir into the wet ingridients until just combined. DO NOT OVER STIR. It is okay to leave little pockets of flour
Heat a large skillet over medium heat, pour batter onto the hot surface & cook until bubbles appear on the surface. Flip & cook the remaining side
Freeze any left over mix & the pancakes are just as good as before freezing!