Buttermilk pancakes

Dry Ingredients

• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 1 tablespoon brown sugar, firmly packed
• 2 tablespoons olive oil
• 1 egg
• 1¼ cups buttermilk (or 1/4 cup yogurt + 1 cup milk; see below)

Recipe

1. Sift dry ingredients together in large mixing bowl.
2. In another bowl, mix the wet ingredients well, in the order listed above.
3. Combine the dry and wet ingredients and stir until the ingredients are just blended.
4. Cook pancakes at medium/low heat, flipping when the surface appears bubbly.

Serves 6 people. Do a 1/3 portion for 2 people, 1/2 portion for 3, adjusting the liquid accordingly. (I use a whole egg for smaller portions, then decrease the buttermilk / yogurt + milk.)

I never have buttermilk in the house, so I use plain yogurt + milk, and I think it works really well — possibly better than buttermilk. I use at least 1/4 cup yogurt to 1 cup milk, but adding a greater proportion of yogurt is fine, possibly even better.

As last resort, you can also use lemon juice and milk. See this piece for more on substitutes for buttermilk.