Buttermilk Pancakes

Recipe from The Book of Bread
By Judith and Evan Jones

Makes 12 pancakes 3-4 inches in diameter

1 c buttermilk
2 T melted butter
1 egg
1 cup white flour
1 tsp baking soda
2 T sugar
3/4 tsp coarse salt or 1/4 tsp table salt
Optional: We added 1 c frozen blueberries

Beat the liquid ingredients together. Thoroughly mix the dry ingredients and add them to the liquid, stirring only long enough to moisten the flour. Spoon a small ladleful onto a hot, lightly greased skillet, using enough batter to let the pancake spread to 3 - 4 inches, as you like them; if you wish them even thinner, add more buttermilk to the batter, although the above formula makes for a fairly loose batter. Bake until golden on the bottom, less than a minute; bubbles will appear on the top, which tells you to check and see if the bottom is golden, then turn with a spatula to brown the other side. Serve immediately.

**This book is the hands down best book for bread making.