I had some buttermilk left over from all the muffins I've been making so I decided to give this recipe a try. When it popped up on my google reader I knew I had to try it soon.
Part way through mixing together the ingredients I realized that I was out of white flour. All I had left was wheat (another side effect of the muffin-making). I decided to see how they turned out with 100% wheat flour.
All in all, they weren't bad. I probably won't make them 100% wheat again but I'd definitely make them half wheat half white flour. They were fluffy and delicious!
Buttermilk Pancakes (edited 11/13 to update directions)
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2 C. all-purpose flour
1/4 C. sugar
2 1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 C. buttermilk
1/4 C. butter, melted and cooled
In a large bowl, sift together the flour, baking powder baking soda, sugar and salt.
In another bowl, beat the eggs then add in the buttermilk and butter and whisk until combined.
Whisk the buttermilk mixture in with the dry ingredients until just combined. The batter may be a bit lumpy- that's ok.
Scoop the batter onto a heated skillet and cook for 2-3 minutes. Flip the pancake and cook the otherside until golden. Serve and enjoy!
Source: Confections of a Foodie Bride