Buttermilk pancakes

Buttermilk pancakes

Ingredients/Components

• sugar - 2 Tbsp
• confectioners sugar - 1 Tbsp
• buttermilk - 2 c
• butter, melted - 2 Tbsp
• sifted all-purpose flour - 2 c
• slightly beaten eggs - 2 item
• grated orange rind - 1/4 tsp
• Add remaining ingredients
• each: soda and salt - 1 tsp

How to make buttermilk pancakes:

Sift together dry ingredients. Add remaining ingredients. Stir just until moistened. (There will be a few lumps.) Bake on hot, lightly-greased griddle. For uniform cakes, use 1/4 cup measure. Turn cakes when bubbles on surface break. Serve with Whipped Orange Butter and syrup. Makes about 1 1/2 dozen 4-inch cakes.Whipped Orange Butter:1/2 c. softened butter1/4 tsp. grated orange rind1 Tbsp. confectioners sugar Whip butter until fluffy; add rind and sugar. Blend well. Chill mixture. Remove whipped butter from refrigerator about 1 hour before serving.

Recipe categories: Pancakes and waffles, Breakfast, Northeastern U.S..