|
|
Make these buttermilk pancakes with your
choice of flour -- all-purpose or whole wheat.
Buttermilk Pancakes
- 1 large egg
- 1 cup all-purpose or whole wheat
flour
- 1 cup buttermilk
- 1 tablespoon granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Vegetable shortening
- In a medium mixing bowl, beat egg until
fluffy. Add remaining ingredients, except shortening, and beat
until smooth. For thinner pancakes, stir in additional 1 to 2
tablespoons buttermilk.
- Heat a lightly greased griddle or skillet
over medium heat (375°F
/ 190°C). Griddle is ready when
a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter
onto hot griddle. Cook pancakes until surface is covered with
bubbles and appear dry around the edges. Turn and cook other
side until golden brown.
Makes about 9 (4-inch) pancakes.
loading
|
|
|
