Buttermilk Pancakes
I have never made pancakes so fluffy and light before!
This is a pancake recipe from my Betty Crocker New Cookbook. The recipe is a simple one but this time, I tried the buttermilk variation and was surprised at the results. I don’t keep buttermilk in my fridge so I used a substitute of whole milk with a tablespoon of vinegar and it seemed to work very well.
This was served with Olivio margarine, a drizzling of maple syrup and thawed, frozen raspberries.
Here’s the recipe:
1 egg
1 c. buttermilk (whole milk with a tablespoon of vinegar for a substitute)
1 c. all-purpose flour
1?tbsp. brown sugar
3 tsps. baking powder
1/4 tsp. salt
2 tbsps. vegetable oil
Beat egg in medium bowl with a hand beater until very fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat and brush with margarine. For each pancake, pour less than 1/4 c. batter from cup or pitcher onto hot griddle. Cook pancake until puffed and dry around the edges. Turn and cook other side until light brown.
Stack on a plate in threes. Top with butter or margarine, pour maple syrup over the top and serve with fresh or thawed frozen fruits.
Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically to your feed reader.
Comments
Hello Elder Sister,
We had our corned beef a few days before St. Patrick’s Day. I still have one in the freezer. But I’m not big on making it particularly on St. Patrick’s Day…haven’t picked up that practise.
The things I post are always a few days old. I cook, take the shots then write a few entries and have it ready to post automatically…that way I don’t miss a day’s post!
march 17 was st. patrick’s day.. and you made pancakes???
where’s the corned beef???