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      Buttermilk Pancakes

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      19334709_BG1.jpg








      • 1/2 cup whole wheat flour

      • 1/2 cup all-purpose flour

      • 1 tsp baking soda

      • 1 tsp baking powder

      • 2 tsp sugar

      • 1 cup buttermilk

      • 1 large or 2 small eggs

      • 1 tsp salt

      • 1/4 cup salad oil


      In a medium size bowl, combine all ingredients and mix until moistened. If batter is too thick, add a little more buttermilk.

      Fry on griddle. Flip pancakes when bubbles form on top.

      Makes 12 large or 15 medium pancakes.



      Variations:

      Chocolate Chip Pancakes: Sprinkle mini chocolate chips on top of each pancake after pouring batter onto griddle.


      Blueberry Pancakes: Sprinkle fresh blueberries on top of each pancake after pouring batter onto griddle.


      Applesauce Walnut Pancakes: Replace oil with 1/2 cup unsweetened applesauce and add 1/4 cup chopped walnuts.


      Banana Pancakes: Replace oil with 2 ripe bananas, mashed, and add 1 tsp vanilla extract.

      Fruit Topping :



      • 2 cups strawberries, sliced, or blueberries or apple, peeled and sliced, fresh or frozen

      • 1/4 cup sugar

      • 1/4 cup water

      • 1 tsp lemon juice

      • 2 tsp cornstarch, dissolved in a little water


      Combine fruit, sugar and water in a small saucepan. Bring to a slow boil, stirring occasionally until sugar is dissolved, mashing strawberries as they cook.

      Add lemon juice and cornstarch/water mix. Stir until thickened.

      Remove from heat. Serve warm.

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