Buttermilk Pancakes
baked, beef, breads, breakfast
1 1/4 cups self-rising flour
1/4 cup cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon granulated white sugar
1/4 cup butter; melted
1 egg
1 1/2 cups buttermilk
Combine dry ingredients in food processor. Pulse processor to sift and add butter, egg and buttermilk. Blend to mix. Do not overmix! Let stand 10 minutes before baking or frying on the griddle. Use approximately 1/4 cup of batter per pancake.
NOTES : A light, fluffy pancake made with buttermilk, cake flour and regular flour. 0 0 0 0 652 0 0 0
Contributor: Marybeth Bontadelli
Yield: 10 servings
Preparation Time: 0:30