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Traditional Buttermilk Pancakes

I LOVE this breakfast combination!  Traditional buttermilk pancakes with scrambled egg and bacon. Plus fresh home-grown tomatoes or cucumbers from own backyard.

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Pancakes Ingredients:

  • 1 egg
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cup flour
  • Coconut or olive oil for cooking

Pancakes preparation:

  1. Mix egg, buttermilk, salt, and baking soda. Let it stay for a minute, until bubbles appear on the top.
  2. Add flour; mix well.
  3. Using a tablespoon, pour the batter into preheated frying pan with oil. Bake on low to medium heat on both sides until golden brown. Make sure the pancakes are baked thoroughly inside.
  4. Serve pancakes with sour cream or instead of bread in combination with scrambled eggs and bacon.

 

Notes:

These pancakes can be cooked well on both non-stick pan and/or stainless steel frying pan without sticking (with use of oil).

 

 

 

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