1. 1 1/3 cups of all-purpose flour
2. 3/4 tablespoon of sugar
3. 1/2 teaspoon of salt
4. 1 teaspoon of baking soda
5. 1 egg, lightly beaten
6. 1 1/2 cups of buttermilk
7. 3 tablespoons of vegetable oil, plus extra for brushing
1. Sift the flour, sugar, salt and baking soda in a mixing bowl
2. Mix the egg with the buttermilk and vegetable oil in a large bowl. Add to the dry ingredients, beating to a smooth, creamy batter and consistency. Let stand for at least 30 minutes or up to 2 hours. (let me be clear here. This is the first pancake batter that I have ever made that where the recipe has called for the batter to sit and relax).
3. Heat a nonstick skillet pan over medium heat and brush with oil. Pour in enough batter to make 4-inch circles (about 1/4 cup per pancake.) Cook for 1 1/2 minutes to 2 minutes per side, or until small bubbles appear on the surface. Remove to a dish and keep warm while you cook the rest.
4. Serving with whipped cream and blueberries is optional
This recipe is courtesy of The Complete Irish Cookbook.
This recipe has not been modified.