Buttermilk Griddle Cakes
A New England classic from 1896: tangy buttermilk pancakes with crisp edges and a tender middle, made with five pantry staples. Serve hot with butter and maple syrup.
Ingredients
- all-purpose flour — 2.5 cups
- salt — 0.5 tsp
- baking soda — 1.25 tsp
- buttermilk — 2 cups
- egg — 1 pc
- butter, for the griddle — 1 tbsp
Instructions
- Whisk the flour, salt and baking soda together in a large bowl.
- Beat the egg in a jug, stir in the buttermilk, then pour it over the dry ingredients. Mix only until no dry streaks remain; a few lumps are fine.
- Heat a griddle or heavy frying pan over medium heat and grease it lightly with butter.
- Drop the batter in by spoonfuls to make cakes about 10 cm across.
- Cook until the tops are puffed and covered in bubbles and the edges look set, about 2 minutes. Flip and cook the other side until golden, 1–2 minutes more.
- Serve straight away with butter and maple syrup.