Buttermilk Pancakes or Waffles
1/2 pint buttermilk (1 cup)
1/2 teaspoon baking soda
1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons melted vegetable shortening or vegetable oil
Butter or fat
If making pancakes, heat a heavy griddle slowly while mixing batter. In a large bowl, beat eggs. In a small bowl, mix buttermilk and baking soda. Add to eggs. In a mediumsized bowl, combine flour, sugar, baking powder and salt. Stir into egg mixture. Blend in shortening or oil.
Heat griddle until drops of water dance on it. Brush with butter or fat. Spoon 1/4 cup batter for each cake onto hot griddle. Cook until golden on each side. Makes 16 (4-inch) pancakes.
Heat waffle iron. Spoon batter into heated waffle iron. Close iron. Bake until golden. Makes 8 (6- to 8-inch) waffles.
Add 1/2 to 1 cup fresh or frozen blueberries to batter just before cooking pancakes. Cook as above. Sweet-Milk Pancakes or Waffles: Substitute fresh milk for buttermilk. Omit baking soda and use an additional 1/2 teaspoon baking powder. For lighter pancakes, separate eggs and make batter using yolks. Beat egg whites until stiff; fold into batter. Cook as above.
Southern Corn Cakes:
In place of all-purpose flour, use a combination of 3/4 cup cornmeal and 1/4 cup all-purpose flour. Cook as above.
Substitute fresh milk for buttermilk. Omit baking soda and reduce flour to 1/2 cup. Cook as above. Pancakes will be thin and lacy. Fill with berries and whipped cream.
Add 1 cup flaked coconut to batter. Cook as above. Serve with coconut syrup and whipped cream.
Spoon batter into a heated waffle iron. Sprinkle with chopped pecans. Close iron. Bake until golden.
Coconut syrup is often used in mixed drinks and can be found in the beverage section of supermarkets. It makes an excellent topping for waffles and pancakes.