Recipe courtesy Elizabeth Gilroy, Talkeetna, AK
Show: The Best OfEpisode: Great Getaways
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In small mixing bowl, combine all of the ingredients and mix well. Pour by spoonfuls onto a hot, oiled griddle. Spread the batter with the back of the spoon to make thin, crepe-like pancakes. Cook until the batter is bubbly. Turn over. Serve immediately with butter and syrup or favorite fruit sauce.
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By haglercarolg_75...
Dallas, TX
on October 09, 2011
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I had some buttermilk left from another recipe, so I was looking for something to use it. I had to add about a half of a cup of skim milk to make two cups, but otherwise followed the recipe exactly. I thought that they were fluffy and delicious. The batter will not be thin if you give the baking soda a few minutes to work the the acid in the buttermilk. Oh, I also added about a tablespoon of oil to the batter because that's what my mother always did!
By jennyondioline_...
W Sand Lake, NY
on February 22, 2011
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Easy-peasy and yummy!
By Jason M.
on February 02, 2011
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Far and away the worst pancakes I have ever eaten, including frozen. I knew it wasn't going to turn out well when the batter was barely thicker than water. I've made plenty of pancakes before (usually from a mix so I know how the batter should look and how much stirring should be required. It's laughable that the directions call for spreading the batter with a spoon since it rolls out paper thin on the griddle. The end result was thin, floppy pancakes that tasted so bad I threw them away.
Read all 27 reviews