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.