I’m a sweet & savory kind of girl. There is no choice between one or the other. I adore these pancakes because the batter itself isn’t sweet, but pouring sweet syrup over them perfectly contrasts with the tangy-ness of the buttermilk. Since we can’t get buttermilk in Japan, I have to use sour cream or yogurt, thinned with a little milk. You can also add buckwheat flour or cornmeal in place of some of the flour for a little variety. When my brother and I were little, we sometimes got buckwheat pancakes for dinner. What a treat that was! And what a treat it was to eat these while we were home in August. (Thanks, Mom, for the recipe!) The recipe below serves 2-3. Double the recipe for a big family!
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1 egg, slightly beaten
2 TBS. melted butter
1 cup buttermilk
- Stir together the flour, salt, and baking soda.
- In another bowl, combine the beaten egg, melted butter, and buttermilk.
- Stir wet ingredients into the dry ingredients, adding a little more buttermilk if you want your batter to have a thinner consistency, like we do.
- Cook on a hot griddle.
- Serve with real maple syrup (or your favorite fruit syrup), lots of butter, and a bowl of fresh cut strawberries or peaches. And don’t forget the bacon! Because it’s all about sweet and savory 🙂
(Dustin being generous with the Wildbeary Huckleberry syrup that my family brought back from their vacation in Idaho)