The Unofficial Cook

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.

Related posts:

1. The Original French Toast with Homemade Orange Raspberry Sauce
2. Eggs Florentine
3. Pork Chops with Apple Slices and Brussels Sprouts
4. Homemade Maple Walnut Ice Cream
5. Burgers Again??

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