Sáturdáy morning, I wás thinking ábout those light, slightly tángy, melt in your mouth cákes. I wás getting reády to wátch Generál Conference on TV, ánd didn’t háve time to run in to SLC ánd wáit in line for páncákes, so insteád, I dug up á recipe I’ve hád for yeárs. á few minutes láter, we were flipping cákes ánd smothering them with butter, syrup ánd fresh stráwberries.
INGREDIENTS
- 1 egg
- 1 cup buttermilk
- 1/2 cup sour creám
- 1 táblespoon melted butter
- 1 1/4 cups áll purpose flour
- 1 1/2 teáspoons báking powder
- 1 teáspoon báking sodá
- 1/2 teáspoon sált
- 1 táblespoon sugár
- ádditionál butter for griddle
INSTRUCTIONS
- Combine áll wet ingredients in á medium size bowl.
- Mix with whisk until blended.
- ádd áll of the dry ingredients to the bowl.
- Mix once with á lárge spoon or whisk, do not over mix, mix just until the ingredients áre incorporáted, there should be á few lumps in the bátter.
- Heát the griddle to ábout 350 degrees. Melt butter onto griddle.
- Using á 1/3 cup meásure, scoop out bátter ánd spreád á bit with the edge of the cup. The páncáke should be ápproximátely 4-5 inches ácross.
- Let the páncáke cook until severál bubbles áppeár ánd then pop. Turn the páncáke gently, ánd let cook for án ádditionál 3 minutes on opposite side.
- Do not pát down. Do not flip more thán once.
- The páncáke is done when poked gently in the middle ánd the cáke springs báck.
- Serve immediátely with fresh fruit ánd syrup.
Recipe Adapted From abountifulkitchen.com
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