Small batch buttermilk pancakes
My favorite pancake recipe is perfect for two.
Ingredients
- ¾ cup all purpose flour (90 grams)
- ¼ cup old-fashioned rolled oats (21 grams)
- 3 tablespoons granulated sugar (34 grams)
- 1 ½ teaspoons baking powder (3 grams)
- ½ teaspoon baking soda (2 grams)
- ½ teaspoon salt (2 grams)
- 3 tablespoons unsalted butter , melted, plus additional for frying (42 grams)
- ½ teaspoons vanilla extract
- ⅔ cup buttermilk , well shaken (158 ml)
- 1 large egg
Instructions
- In a bowl, combine the all-purpose flour, oats, sugar, baking powder, baking soda, and salt. Add the melted butter, vanilla extract, buttermilk, and egg and mix until batter is smooth.
- Preheat a cast iron skillet or frying pan over medium heat. Melt about ½ tablespoon butter in the pan. Pour ⅓ cup of the batter into the pan and spread into a rough circle. Flip the pancake when bubbles pop in the surface and the edges appear dry, about 2 minutes. Cook for 1 minute on the other side. Repeat with the remaining batter, adding more butter to the pan as necessary.
- Keep pancakes warm under a clean towel or in a 200°F oven until ready to serve.
Notes
Adapted from Joy the Baker.
Nutrition
Calories: 258kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 489mg | Potassium: 264mg | Fiber: 1g | Sugar: 11g | Vitamin A: 388IU | Calcium: 126mg | Iron: 2mg