Catholic Recipe: Buttermilk Pancakes I
Shrove Tuesday in England and the United States the pancake is traditional, and much attention is given to the feat of turning them deftly from side to side. In our country in earlier days, when the mother of the family fried the pancakes, she was watched critically to see how well she could "flap" them — the origin of the word flapjack.
Sift the dry ingredients and rub in the butter. Add just enough buttermilk so that the batter pours easily, like heavy cream. An egg may be added if desired. Bake on a lightly greased griddle.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951