You can use these pancakes for the caviar pancakes and save the remaining batter for breakfast.
Active time: 15 min Start to finish: 15 min
Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.
Recipe information
Yield
Makes 14 (3-inch) pancakes
Ingredients
Preparation
Step 1
Preheat oven to 200°F.
Step 2
Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
Step 3
Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.
