Buttermilk Pancakes

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:

1 3/4 cups all-purpose flour

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

Directions:

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).

Serve warm. If desired, serve with butter and syrup.

**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!

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