Restaurant-Grade Buttermilk Pancakes


1 cup all-purpose flour

1/2 tspn salt

1 tspn baking soda

1 egg

1 1/8 cup buttermilk

2 tbsp butter, melted


  1. Mix dry ingredients in a large mixing bowl.
  2. Mix wet ingredients and then add to the dry mixture.  Mix thoroughly until everything is well combined.
  3. Preheat skillet over medium-high heat.
  4. Pour about 1/4 cup of mixture per pancake onto the hot skillet.  Cook for about a minute on each side.
  5. Top with your favorite syrup.  We used 100% pure Wisconsin Maple Syrup from Marquardt's Tree Farm.