Basic Buttermilk Pancakes

Today is Pancake Day- Fat Tuesday!  Celebrate with this easy recipe.  This is one of my favorite pancake recipes.  I love most any pancake recipe with buttermilk; it makes them so light and tender, even if they're made with whole grains.  I use half white flour, half whole wheat pastry flour for this recipe, but you can just use all white flour, like the original recipe states.  One recipe makes only 3 servings; you'll want to double it if you have a larger family.  I always double it, or even triple it if we have guests over.  This recipe comes from my Good Housekeeping Cookbook.

Basic Buttermilk Pancakes
adapted from Good Housekeeping

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk (or, 1 cup plain yogurt + 1/4 cup milk)
3 tablespoons butter, melted
1 large egg, lightly beaten
cooking spray

1.  In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.  Add buttermilk, melted butter, and egg; stir just until flour is moistened. 

2.  Heat a griddle of large skillet over medium heat until a drop of water sizzles; spray with cooking spray.  Pour batter by scant 1/4 cups onto hot griddle; making a few pancakes at a time.  (I have a large family-sized griddle, and I can make 6 at a time on that).  Cook until tops are bubbly, some bubbles burst, and edges look dry.  With wide spatula, turn and cook until underside is golden.  Transfer to a platter or individual plates.

3.  Repeat with remaning batter, spraying griddle with additional cooking spray if needed.  Makes 3 servings. 

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