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1
Put the buttermilk, egg, and melted butter in a mixing bowl.
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2
Stir briskly until the mixture is smooth and blended.
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3
Stir the flour, salt, and baking soda together in a small bowl so they are well blended.
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4
Stir into the buttermilk mixture only until the dry ingredients are moistenedleave the lumps.
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5
Heat a skillet or griddle to medium hot.
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6
Grease lightly and spoon out about 3 tablespoons of batter per pancake.
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7
Spread the batter with the back of the spoon so it is thinned out a little.
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8
Cook until a few bubbles break on top.
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9
Turn the pancake over and cook briefly.
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10
Keep pancakes warm until enough are cooked to serve.
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11
Rye Buttermilk Pancakes: Use 1/2 cup all-purpose flour and 1/4 cup rye flour.
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12
Whole Wheat Buttermilk Pancakes: Replace up to 1/2 cup all-purpose flour with an equivalent amount of whole wheat flour.
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13
Yellow Cornmeal Buttermilk Pancakes: Substitute 1/4 cup yellow cornmeal for 1/4 cup of the flour in the recipe.
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14
Strawberry Whipped Cream Waffles: These linger in the minds of many as a Sunday morning treat when the family gathered around the breakfast table.
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15
They are traditionally served with lightly sweetened whipped cream piled on top of the hot, cooked waffles.
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16
With a mound of strawberries on top, this is a glorious sight.
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17
Waffles with Chopped Nuts: It is best to add chopped nuts to waffles when they have nearly finished cooking.
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18
Sprinkle about 1/4 cup chopped nuts evenly over the top of the waffle about 30 seconds before it is done.
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19
Cornmeal, Buckwheat, or Rye Flour Waffles: Substitute 1/2 cup cornmeal, buckwheat flour, or rye flour for 1/2 cup of the all-purpose flour called for in the basic recipe.
