Friday, March 13, 2009

Buttermilk Pancake Recipe

Everyone's favorite pancakes are their Mom's. Who knows, we might all be following the same recipe. These are so simple and for a budget buster try serving them for dinner with fruit, nuts, freshly whipped cream, breakfast meat, and the star of the show, Fancy Grade Pure Vermont Maple Syrup from Therriens Sugarhouse (802)257-4013. Their prices are very reasonable.

Here is the pancake recipe.  In a bowl with a wire whip, mix together, 1 egg, 1 C. Buttermilk, 2 Tbl Canola Oil. Add to it 1 tsp Baking Soda, 1 tsp Baking Powder, 1 Tbl Sugar, 1/2 tsp salt and give a stir. Add 1 C. Flour and mix til smooth. Feel free to mix the flours up. I like to replace 1/4 c. flour for 1/4 c. buckwheat flour.

Preheat griddle and coat lightly with Crisco or vegetable spray. Butter will burn and oil will make pancakes too greasey. Ladle out batter to desired pancake size. Once they begin to puff and set up, turn once and turn only once. Do not flatten while mindlessly patting the cooked side with your spatula.

Can easily add diced apple or frozen berries to the batter and I like frozen because they don't bleed.
Serve immediately, top to order, and devour.

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