So light and tender, they melt in your mouth. Refrigerate or freeze leftover batter in an airtight container for another day.
If you wish to make your own buttermilk pancake, here is a recipe for you as a guideline.
Recipe - Buttermilk Pancake
1 cup flour
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 c. buttermilk, more if needed to thin out batter
2 tbsp. butter, melted
1/2 tsp. vanilla
Preheat a lightly oiled griddle or fry pan. Sift and measure flour; sift again with sugar, salt and baking soda. Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.
Serve immediately. Makes 14 to 16 three-inch pancakes.
But if you wish to order online, please click the link below:
Order Buttermilk Pancake Mix
Packaged with it's own maple syrup bottle attached, our 1 pound bag of pancake mix looks as good as it tastes! Just add water. Ingredients: Enriched bleached flour (with malted barley flour, niacin, iron, thiaine, mononitrate, riboflavin, folic acid,), Yellow corn flour (with niacin, iron (ferrous sulfate), thiamine mononitrate, riboflavin, folic acid), dextrose, gelatinized yellow corn flour, leavening (baking soda, sodium aluminum phosphate, sodium acid pyrophosphate, monocalcium phosphate), soybean oil, rice flour, buttermilk, whey, salt, cellulose gum.
