Ingredients
1 C buttermilk
1 egg, room temperature
3 T butter, melted
3/4 C all-purpose flour
1/2 t salt
1 t baking soda
Preparation
Put the buttermilk, egg and melted butter in a bowl; stir briskly until smooth and blended. Stir the flour, salt, and baking soda together in a small bowl until well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened– lumps are OK. Heat a skillet to medium high. Grease lightly and spoon out about 3 T of batter per pancake. Cook until bubbles break on top; flip and cook briefly until light brown on bottom. Serve immediately with maple syrup. Note: Marion says the batter holds well for several days in the refrigerator. Also, you can substitute 1/4 C of rye flour, whole wheat flour or cornmeal for 1/4 C of the all-purpose flour in the recipe.
