Mama's gonna show you how to make pancakes that are light, fluffy and oh so good!
You can top these wonderful pancakes with maple syrup, honey or fresh fruit and whipped cream. You can even stir some chopped pecans into the batter or add fresh blueberries to the batter once you put them on the skillet or griddle.
Here's what you need:
1 1/2 cups of self-rising flour
1/3 cup of sugar
1 egg, slightly beaten
1 cup of buttermilk
1/2 cup of whole milk **See note
2 tablespoons of vegetable oil
**Note: If you like thicker pancakes, omit all or part of the whole milk.
Here's what you need to do:
In a medium bowl, whisk together the self-rising flour and sugar. Set aside.
In another bowl, whisk together the egg, buttermilk, milk and oil.
Make a well in the middle of the dry ingredients.
Add the wet ingredients.
Whisk together just to combine. Do not over mix or your pancakes will be tough. It's okay if there are a few lumps. Set aside and let the batter thicken while you heat your griddle.
Preheat non-stick skillet over medium to medium-high heat.
To check your griddle, drop a few drops of water on your griddle. If it “dances”, your griddle is ready.
Using a measuring cup, pour 1/4 cup of batter onto your skillet. When the pancake becomes bubbly.
Flip and continue cooking on the other side until golden brown.