Mom’s Buttermilk Pancakes

Recipe By: Cinnken
“These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.”


1 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 egg

1 1/8 cups buttermilk

2 tablespoons butter, melted


Preheat and lightly grease a large skillet or electric griddle.

Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.

Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

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