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Buttermilk Pancakes

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  • 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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