Buttermilk Pancakes

Pancakes:

• 2 C buttermilk
• 2 C unbleached all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 3 Tbsp unsalted butter, melted and cooled slightly
• 1-2 tsp vegetable oil
  

1. Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl to combine
2. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix!
3. Hear a 12-inch nonstick skillet over medium heat for 3-5 minutes. Add 1 tsp oil and brush to coat the skillet bottom evenly. Pour 1/4 C batter onto 3 spots on the skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1- 1 1/2 minutes longer. Serve immediately. Repeat with remaining batter.

91 calories each, 2.8 g fat (1.5 saturated)