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- user reviews (3)
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1 3/4
cups all-purpose flour
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2
tablespoons granulated sugar
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2
teaspoons baking powder
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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1
egg, slightly beaten
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1 1/2
cups buttermilk or sour milk (see tip)
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3
tablespoons cooking oil
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Desired fruit options (optional)*
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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.
- Variation *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.
- Variation Pancakes:Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
- Variation 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.
- Variation Buckwheat Pancakes:Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
- Variation Cornmeal Pancakes:Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.
- Variation 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.
- Servings Per Recipe 12,
- Calories 117,
- Protein (gm) 3,
- Carbohydrate (gm) 16,
- Fat, total (gm) 4,
- Cholesterol (mg) 19,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 179,
- Potassium (mg) 70,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Starch () 1,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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These are SO good! The batter looked too thick, so I increased the buttermilk to 1 3/4 C and I have a thing about oil in pancakes, so I subbed melted butter. My son wanted to eat them plain they were so good and flavorful. He wants syrup on the store-bought "just add water" buttermilk pancakes. I've printed this and am adding it to my recipe folder to use for good.
2/20/2011 12:33:26 PM Report AbuseI almost sent this recipe to my son until I noticed the 'tip' for how to sour milk was omitted. I know how to do that, but he wouldn't. So....I printed an extra copy for him and wrote the directions on how to sour the milk before snail mailing the recipe to him. He got a new griddle for Christmas and is perfecting his pancake skills. I had ths recipe but had lost track of it - these are, without a doubt, the best pancakes EVER.
1/23/2011 09:56:44 AM Report AbusePerfect! I made them as directed exactly, and they were perfect. The batter will look like cottage cheese and be thick, but it yeilds soft fluffy pancakes. Make these for your family today!
1/8/2011 07:57:11 AM Report Abuse