Delicious Buttermilk Pancakes

I never understood why buttermilk only comes in those 1 quart cartons in most stores. I think I have only seen the smaller version at higher end stores. Most recipes only call for so much buttermilk, so the majority of it goes to waste! After making a chocolate cake a few days ago for a tasting, I was left with a carton of buttermilk in the refrigerator! What to do, what to do. The first thing that popped into my mind was buttermilk pancakes of course! I added some strawberry jam between the layers to give my pancakes a bit more flavor in addition to the maple syrup, yum!!! This recipe is so basic that you can add anything to it that suits your taste! The next time I make this, I will have to add some chocolate chips or blueberries to the batter. Happy cooking!

Yields: About 8 5-inch pancakes

Ingredients:
1 1/2 cups all-purpose flour
2 tbsp. white sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/8 tsp. salt
1 1/2 cups buttermilk, shaken
1/4 cup milk
1 egg
2 tbsp. butter, melted

Directions:
1. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together the buttermilk, milk, egg, and melted butter. Set aside until ready to cook.

2. Heat a lightly oiled griddle or skillet over medium heat for 5 minutes or so.

3. Pour the wet mixture into the dry mixture, using a whisk to blend. Whisk until just blended together. You want the lumps in the mixture, so be careful not to over whisk! Scoop about 1/2 cup of batter onto the griddle/skillet and spread it out to about 5 inches. Brown on both sides, about 1 minute each side. Serve hot.