This is the classic buttermilk pancake recipe. It relies on both baking powder and the reaction between baking soda and buttermilk for leavening. The balance of soda to buttermilk is such that most of the tang of the buttermilk is dissipated in the reaction with just a bit of tang remaining. If you would like more buttermilk flavor, add another tablespoon or two of buttermilk powder.
2 cups all-purpose flour cups
2 tablespoons granulated sugar
3 tablespoons dry buttermilk powder
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, whisked
2 tablespoons vegetable oil
1 3/4 cups cool water or enough to reach the desired consistency
- Mix the dry ingredients together in a large bowl.
- Add the egg, oil, and water to the dry ingredients and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.
- Cook the pancakes on a hot griddle, turning once. Serve hot.