Best Buttermilk Pancakes
- Prep. Time: 10 min.
- Cooking Time: 5 min.
- Ready In: 15 min.
- Print recipe
- 1/4 cup SACO Cultured Buttermilk Blend
- 1 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup water
- 2 Tbsp vegetable oil
In medium mixing bowl combine Buttermilk Blend, flour, sugar, baking powder, baking soda and salt. In small mixing bowl whisk together egg, water and oil; mix into dry ingredients. Stir just until combined. Heat skillet or griddle until a drop of water dances on it, then lightly grease skillet. Drop 2 to 3 Tbsp. of batter for each pancake onto skillet. When small bubbles break the surface, turn pancakes over and cook for 1 minute, or until bottom is lightly browned. Serve immediately.
[Photo shows pancakes served with maple syrup and butter.]
Follow general cooking instructions.
Substitute up to 1/2 cup whole wheat flour, buckwheat flour, or oat bran flour for 1/2 cup all-purpose flour.
Add 1/2 cup chopped nuts or shredded coconut to batter before mixing. Cook as directed.
This Recipe Yields: 10, 4-inch pancakes.
|Calories from Fat||26|