buttermilk pancakes

{from The Breakfast Book by Marion Cunningham}

MAKES: 14 three-inch pancakes

1 cup buttermilk

1 egg, room temp

3 TB butter, melted

3/4c all-purpose flour

1/2 tsp salt

1 tsp baking soda

Put buttermilk, egg, and butter in mixing bowl. Stir until smooth and blended.

Stir flour, salt, and baking soda together in a small bowl until well blended. Add to buttermilk mixture only until the dry ingredients are moistened- leave the lumps.

Ladle about 3 TB of batter per pancake onto pan or griddle. Cook over medium heat until the bubbles break on top. Turn pancake over and cook briefly.

** this batter keeps well for several days in the fridge

** wrap extra pancakes in foil and pop in the freezer for later

** for Whole Wheat pancakes, replace up to 1/2 the flour with whole wheat flour

** I substitute half the flour with spelt flour

** cooking these on an iron skillet with a little olive oil = best pancakes ever!