BREAKFAST

Buttermilk Pancakes Using Fresh Buttermilk

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INGREDIENTS

  • 2 cups flour
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs, unbeaten
  • 2 cups Darigold Buttermilk
  • 1/4 cup melted Darigold Butter

INSTRUCTIONS

Mix or sift dry ingredients thoroughly. Add remaining ingredients. Stir lightly to just moisten dry ingredients. Mixture will be thick and lumpy. Drop by tablespoons onto lightly greased griddle, spreading batter with spoon. Turn cakes as soon as browned on bottom. Cook until other side is browned.

TIME

Preparation: 5 minutes
Cooking: 10 minutes

RECIPE YIELD/SERVING SIZE

Makes twenty 4-inch pancakes.