- 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.
- For standard-size pancakes, pour about 1/4 cup batter onto a hot lightly greased griddle or heavy skillet. Spread batter if necessary. For mini pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry (see photo 3). Serve warm. If desired, top with butter and syrup.
From the Test Kitchen
If desired, stir one of the following fruits into the pancake batter before pouring onto griddle: 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.
Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
Whole Wheat Pancakes:
Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
Prepare as directed, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.
Prepare as directed, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
Nutrition Facts (Buttermilk Pancakes)
- Per serving:
- 123 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 19 mg chol.,
- 179 mg sodium,
- 18 g carb.,
- 0 g fiber,
- 4 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet