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Buttermilk Pancakes

1 cup - all purpose flour
2 tablespoons - Florida Crystals® Organic Cane Sugar
1 teaspoon - baking powder
1/4 teaspoon - salt
1/4 teaspoon - baking soda
1 - egg, lightly beaten
1 cup - buttermilk
2 tablespoons - butter or margarine, melted

In a medium mixing bowl combine flour, sugar, baking powder, salt and baking soda. Set aside.

In another medium mixing bowl combine egg, buttermilk and butter. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

To make 4-inch pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until the bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn, and cook 1 minute on the other side. Serve warm with Brown Sugar Syrup.

Blueberry Buttermilk Pancakes: Gently fold in 1 cup fresh or frozen (thawed) blueberries into batter.

Chocolate Chip Pancakes: Gently fold in 1/2 cup mini chocolate chips into batter.

Serving Quantity: 8-10 (4-inch)

Quick Tip:
In place of buttermilk, sour milk may be substituted. To make sour milk add 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Stir and let mixture stand for 5 minutes.