Buttermilk Pancakes

Buttermilk Pancakes

1-1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp each baking powder and baking soda
1/4 tsp salt
1-3/4 cups buttermilk
1 egg
2 tbsp) butter, melted
2 tsp vanilla – optional
1 tbsp canola oil

Preparation:

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy.

Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium-high heat. Using scant 1/4 cup per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250°F oven. Serve with maple or birch syrup and cultured butter.