Total Calories: 877
Yield: 6-8 large pancakes
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Sift together all dry ingredients in a large bowl and create a well in the middle. Add oil, egg, and buttermilk. Mix lightly by hand using a spoon. If the batter is too thick, add 2 tablespoons water. Note: Buttermilk can come in various consistencies, from thick to thin, which can affect the consistency of your batter. For large pancakes, pour ΒΌ cup batter per cake onto a preheated griddle. Flip pancakes when edges look set and bubbles in the middle begin to pop. Cook an additional minute or until golden brown.
This Fluffiest Pancakes recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
