Pancakes

Griddle: 375°

Servings: four

Ingredients:

1 large egg

1 c. buttermilk

scant 2 T. butter, melted

1 c. flour, added by thirds

1/2 t. salt

generous 1/2 t. baking soda

2-1/2 t. sugar (generous)

Procedure:

Place egg, buttermilk, and melted butter in a medium bowl. Whisk it just enough to mix, don't beat it. Add the flour (three 1/3 cup portions), salt, baking soda, and sugar. Mix GENTLY. Batter will probably be a bit too thick. If so, add 1-2 T water, and mix again, GENTLY. Batter will be lumpy, but should be mixed. Let stand a few minutes while the skillet heats.

When griddle is thououghly heated, drop by spoonfuls (big enough to make about a 3 to 3-1/2 inch diameter pancake) onto the griddle. Turn when the edges begin to dry and the bubbles start coming through. The second side takes much less time. Turn only once!

Variation: add fresh fruit (about 1/2 cup) just before baking---gently fold it in. Our favorite is raspberries, or wild blueberries if you happen to be vacationing in the Adirondacks in August..

Note: the key to light fluffy pancakes is not to beat the batter!

Source: Steve Schwartz