The Best Buttermilk Pancakes

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The Best Buttermilk Pancakes

 

1-3/4 cups all purpose flour

2 TB granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg, slightly beaten

1-1/2 cups buttermilk or sour milk

3 TB cooking oil

Desired fruit options**

Desired syrup, optional

 

1. In a large bowl stir together flour, sugar, baking powder, baking soda,

and salt. 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 be slightly lumpy. If desired, stir in desired fruit.

 

2. For standard size pancakes, pour about 1/4 cup batter onto a hot, lightly

greased griddle or heavy skillet, spreading batter if necessary. For

dollar-size pancakes, use about 1 tablespoon batter. Cook over medium

heat for 1 to 2 minutes on each side or until pancakes are golden brown,

turning to second sides when pancakes have bubbly surfaces and edges are

slightly

dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes

or 40 dollar size pancakes.

 

**Fruit Options: Stir one of the following fruits into the pancake batter:

1/2 cup chopped fresh apple,

apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or

1/4 cup chopped dried apple,

pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries,

or mixed fruit.

 

~~~Pancakes~~~

Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk,

increase baking powder

to 1 tablespoon, and omit the baking soda.

 

~~~Whole Wheat Pancakes~~~

Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for

the all-purpose flour and

packed brown sugar for the granulated sugar.

 

~~~Buckwheat Pancakes~~~

Prepare Buttermilk Pancakes as above, except use 3/4 cup all purpose flour

and add 1 cup buckwheat flour.

 

~~~Cornmeal Pancakes~~~

Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all purpose flour

and add 1/2 cup cornmeal.

 

~~~Bran Pancakes~~~

Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all purpose flour

and add 1/4 cup oat bran,

wheat bran, or toasted wheat germ.