Small Batch Buttermilk Pancakes

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup Sugar

• Dairy

  • 1 tbsp Butter
  • 1 cup Buttermilk

Found on littlespicejar.com

Description

Ingredients

• 1 cup all purpose flour
• ¼ cup sugar
• ¼ teaspoon salt
• 1 ½ teaspoons baking soda
• 1 large egg, room temp
• 1 cup buttermilk, room temp
• 1 tablespoon melted butter

Directions

• In a bowl, combine the flour, sugar, salt, and baking soda. Use a whisk to mix until just combined. Spread the flour mixture onto the corners of the bowl essentially creating a well in the center. Crack an egg into the well and pour the buttermilk and melted butter on top of the egg. Using a rubber spatula break the egg yolk and stir to combine. DO NOT OVERMIX. A few small clumps are okay, you just want to work out the major flour pockets. Heat a griddle or nonstick skillet over medium high heat. Once hot, you can spray with cooking spray fit you’d like, I usually skip it and go straight with the batter. Using a 1/3 cup measuring cup, pour the batter into the skillet. Allow the pancakes to cook about 1-2 minutes per side or about 3-4 minutes total. Repeat with the remaining batter. Serve the pancakes topped with pancake or maple syrup and a ton of fresh berries, granola or sliced almonds! YUMMY!