Buttermilk Griddle Cakes

I do use quite a bit of buttermilk as I get older. It  seems to have such a richer flavor. I just keep a quart in the fridge. It keeps way after the date on the carton.

Here is the recipe my family loves. Especially my husband. I usually double it.

1 cup all-purpose flour                                                                   2 tsp. sugar
1/2 tsp. salt                                                                                     1 egg
2 tsp. baking powder                                                                      1 cup thick buttermilk
1/4 tsp. baking soda                                                                       1/4 cup melted shortening (I usually use
    1 splash of vanilla                                                                        butter but, coconut oil is surprisingly
                                                                                                        very good. Not overwhelming at all.)

1. Mix together flour, salt, baking powder, baking soda and sugar into the mixing bowl.
2. Measure buttermilk, beat up the egg into the buttermilk. Add vanilla.
3. Pour Milk and egg all at once into flour mixture. 
4. Beat up until smooth. 
5. Then add shortening, and beat again. (I just use a fork. It doesn't take but a few strokes.)
6. If batter is too thin add more buttermilk, if too thin add flour.
7. Pour batter into pancakes onto hot griddle (300-325) or med. heat pan. I usually grease the pan for the first few then it doesn't seem to need it.)
8. Flip each pancake when the sides of pancake seem to look set or dry, and if the bottom is golden.
9. Don't over cook. 
10. Serve immediately. 
11. Or Put in a casserole dish with a lid into an oven set at 250 degrees until rest of breakfast is ready. 

We serve ours with honey. My Grandaddy would call us Yankees though.
I couldn't get a picture (maybe I'll put one on later) because, we ate them too fast.