Serves: 14
Total Calories: 52
In a medium bowl, stir flour, sugar, baking soda and salt set aside.
In a second bowl, beat buttermilk and eggs. Slowly add to the dry ingredients stir until blended (batter will be lumpy).
Heat a heavy skillet or griddle over medium-high heat. Lightly grease. Using about 2 tablespoons batter for each pancake, cook until bottom is browned and edges are dry. Turn and cook until bottom is browned. For thicker, fluffier pancakes, reduce buttermilk to 1 1/2 cups.
This Buttermilk Pancakes recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
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