I will use the powdered buttermilk when I haven’t planned ahead and it works fine…but it’s not as good as real buttermilk. I bought some real buttermilk last week and hadn’t gotten around to using it in anything. This morning, freshly returned from a nice Spring break at Disneyland, I decided buttermilk pancakes were in order for breakfast. This comes from one of my perennial favorites authors, Marion Cunningham, who I believe is quite local (Walnut Creek, just about 25 minutes north of here). Breakfast Book has a great collection of breakfast recipes.

1 cup buttermilk
1 egg
3 Tbs melted butter
3/4 cup flour
1/4 tsp salt (she calls for a 1/2 but I typically do a rounded 1/4)
1 tsp baking soda

Mix together the buttermilk, egg, and melted butter until smooth.

Add the flour, salt, and baking soda (sprinkling the soda and salt so you don’t get clumps), then stir until just blended. Lumps are okay.

Heat a griddle or skillet. Use a 1/4 cup measuring cup to pour the batter on. Cook until the bubbles that form stay a bit and break open. Turn and cook another short bit.