Saturday, April 19, 2014

Prairie Kitchens - American Pancakes

Early prairie cookbooks call these "American" pancakes because they were big and fluffy and made with buttermilk, as opposed to the thin crepe-like pancakes more common in Europe. A "stack" was a welcome breakfast among the cowboys who came north with the big ranching outfits like the Matador and Turkey Track that ran thousands of cattle in Saskatchewan. It's a thing of beauty!

American Pancakes
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tbsp sugar
1 3/4 cups buttermilk
1 egg, lightly beaten
1 tbsp melted butter

Sift together flour, salt, baking soda and sugar in a large bowl. In another bowl, whip together buttermilk, egg and butter. Pour mixture into flour and stir to a smooth batter. Fry pancakes on a lightly greased cast iron skillet, flipping when the top side is bubbly and the bottom is evenly browned. Serve with butter and syrup.

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