Buttermilk Pancakes

I have never used buttermilk in baking. This is probably surprising to many bakers, but honestly the only stuff I ever saw in the stores had artificial ingredients, which I try to stay away from. Well, the other day I saw on the shelf some buttermilk from Butterworks Farm in Vermont, the same company which sells the heavy cream I use exclusively. The ingredients in this buttermilk are pasteurized nonfat milk and active cultures. Period.

Here is my first recipe using this buttermilk, and it won't be the last! These pancakes are the best we've ever, ever tasted. I'm thinking I might make them once a week.

Buttermilk Pancakes

Mix together:
1 1/2 cups flour
1 1/2 Tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
scant 1/2 teaspoon salt

Melt 2 1/2 Tablespoons butter

Beat together:
1 egg
1 1/2 cups buttermilk
1/4 cup milk
the melted butter

Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan (I used my new griddle) to medium high heat.

Pour milk mixture into dry mixture, using a wooden spoon or fork to blend.
Stir until it is just blended together.
Pour or scoop the batter onto the griddle, using about 1/3 cup for each pancake.
Brown on both sides and serve.

From batter

To griddle

To table, served with butter and real maple syrup

The recipe made ten pancakes; four for Tom, three for me, and three for Ben and Sadie!