1. In a large bowl
combine buttermilk, butter and beaten egg. Whisk with a wire whisk.
2. In a seperate bowl
combine the flour and salt, stir to combine.
3. Add the flour to
the buttermilk mixture, stir to combine.
4. Combine the baking soda and hot water and add to buttermilk
mixture, whisk with a wire whisk until free from lumps.
5. Heat a griddle to medium high, coat with 2 Tbsp. butter. When
butter starts to sizzle ladel 1/4 cup of the pancake batter onto
hot griddle; cook over medium high heat until little bubbles begin
to form,(if adding blueberries, do so now), once bubbles start
to break turn pancakes over and continue to cook for about a minute
more.
6. Serve on heated plates accompanied with butter, maple syrup
and seasonal fruit.
Makes 8, 4-inch pancakes,
serves 2
Preparation time: 15
minutes
