(1/2 stick) butter, melted (or 1/4 cup
honey (or brown sugar)
Place the buttermilk in the blender or
food processor first, and add the remaining ingredients in the order
Blend or pulse for 1 minutes or less,
just until smooth.
Heat a griddle or nonstick skillet
over medium heat and pour a little cooking oil on to grease it.
Smooth the cooking oil over the
surface with a spatula.
Using a 1/4 cup measure, scoop batter
and pour a few pancakes on the surface, making sure to leave space in
Flip when the pancakes look dry around
the edges and a few bubbles rise to the surface of the pancake (2 to 3
Cook for about 1 minute on the other
side, until browned.
Repeat with remaining batter and eat
hot with butter and maple syrup.
Mixing in the blender or food processor makes
these tender pancakes quick; the buttermilk makes them rise up light and
fluffy. If you don't have buttermilk on hand, substitute plain yogurt
and a little milk. If you're using butter, melt it in a small cup in the
microwave. Butter will give the pancakes a richer flavor, but the same
quantity of vegetable oil is faster.