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| 1 1/4 Cups | All-Purpose Flour |
| 1 | Egg |
| 1 1/4 Cups | Buttermilk |
| 1/4 Cup | Granulated Sugar |
| 1 Tsp. | Baking Powder, heaping |
| 1 Tsp. | Baking Soda |
| 1/4 Cup | Cooking Oil |
| Pinch | Salt |
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| 1. |
In a blender or with a mixer, combine all of the ingredients until smooth. |
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| 2. |
Let batter rest for at least 1 hour. |
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| 3. |
Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. |
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| 4. |
Pour the batter by ladles into the hot pan, forming 5-inch circles. |
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When the edges appear to harden, flip the pancakes. They should be golden brown. |
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| 6. |
Cook pancakes on the other side for same amount of time, until golden brown. |
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Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Pancake/Waffle
Bake Time:
Servings: 8
Prep. Time:
Utensils:
Notes: |
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