Buttermilk Pancakes

I posted this recipe on The Thrifty Garden/Home and want to include these delicious pancakes in our recipe collection.  Here is a link on making and keeping your own never ending supply of buttermilk

Best Buttermilk Pancakes

1 cup whole wheat pastry flour

1 teaspoon aluminum free baking powder

1/2 teaspoon aluminum free baking soda

1/4 teaspoon sea salt

1 tablespoon organic cane sugar

1 large egg

1-1/2 cups buttermilk

2 tablespoons melted butter

In a large bowl combine dry ingredients.  In a separate bowl mix the buttermilk and egg ... slowly whisk in the melted butter.

Cook on a lightly oiled hot griddle (med-high heat- use a little butter or 1/2 tsp bacon drippings if you make bacon).  Test the griddle with a drop or two of water ... it should sizzle/dance.  Using a 1/2 cup ladle, spoon the batter in rounds on the griddle.  Cook until they just start to bubble and are a tiny bit dry around the  edge.  Flip and cook on other side.  Keep warm in preheated oven until all pancakes have been cooked.  Serve with maple syrup. Makes about 8-9 6-inch pancakes.  This recipe can be easily doubled.


I purchased a buttermilk starter, using half of the package .. and saving the other half for an emergency (should I forget to make a new batch or should I somehow botch my batch;).  You could use a buttermilk culture from the store as well ... some of these have additives in them ... but they will work as long as they have a live culture.