I make these once in a while for Sunday breakfast and has become a favorite in this house. These are not made from Bisquick or anything else. The ingredients are simple and these are worth the time and effort to make. YUM! I made some changes to this recipe (noted below). Enjoy!
Makes: 12 standard-sized pancakes
Here’s what you’ll need:
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
1 1/2 cups buttermilk (sour milk)
3 Tbsp cooking oil
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture.
In another bowl, use a fork to combine egg, buttermilk, and oil.
Add egg mixture all at once to flour mixture.
Stir just until moistened, batter should still be a little lumpy.
If desired, stir in the follwing fruit:
- 1/2 cup chopped apples
- 1/2 cup chopped apricots
- 1/2 cup chopped bananas
- 1/2 cup chopped peaches
- 1/2 cup chopped nectarines
- 1/2 cup chopped pears
- 1/2 cup fresh or frozen blueberries
For standard sized pancakes, pour about 1/4 cup batter onto a hot, lightly greased heavy skillet or griddle, spreading batter if necessary. (For dollar-sized pancakes use 1 Tbsp batter.) Cook over medium heat for 1-2 minutes on each side or until light golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry (below).
**For Plain Pancakes, prepare as above, except substitute milk for buttermilk, increase the baking powder to 1 Tbsp., and omit the baking soda.
** For Cornmeal Pancakes, prepare as above, except use 1 1/4 cups all purpose flour and add 1/2 cup yellow cornmeal.
**For Whole Wheat Pancakes, prepare as above, except substitute whole wheat flour for all-purpose flour and packed brown sugar for granulated sugar.
Enjoy! We sure did!