It's Wednesday, and this is a four-day week for me because I'm heading to a wedding (no rhyming intended) in Arkansas this Friday! Inspired by the fact that my hotel is next to a Waffle House, I made some good old fashioned breakfast food.
These pancakes are an excellent way to use up that pesky leftover buttermilk you have after making biscuits!
Recipe adapted from Epicurious
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 egg
- 2 teaspoons lemon zest
- 1 cup buttermilk
- 1/2 cup chocolate chips, blueberries, or other add-in (optional)
- Oil for brushing griddle
Preheat oven to 200F (or as low as your oven will allow).
In a mixing bowl, combine flour, baking soda, salt and sugar. Add egg, lemon zest, and buttermilk and whisk until smooth. Stir in add-ins if desired.
Heat a griddle or large skillet and brush with oil. Using a 1/4 cup measure filled about halfway, pour pancakes onto griddle, a few at a time. Cook, turning halfway through, about 2 minutes total. Transfer to an ovenproof dish and keep warm in oven until ready to serve.