I LOVE this breakfast combination! Traditional buttermilk pancakes with scrambled egg and bacon. Plus fresh home-grown tomatoes or cucumbers from own backyard.
- 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
- Mix egg, buttermilk, salt, and baking soda. Let it stay for a minute, until bubbles appear on the top.
- Add flour; mix well.
- 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.
- Serve pancakes with sour cream or instead of bread in combination with scrambled eggs and bacon.