Wednesday, 21 September 2011
This is one of those simple recipes that allows you to feed your family pancakes without preservatives and additives.
Easy Buttermilk Pancakes
2 cups buttermilk (in a pinch, substitute 2 Tbsp. vinegar plus milk to make 2 cups)
1/4 cup oil
1 3/4 cups self-rising flour
2 Tbsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
Heat griddle or large skillet to medium high heat (375). Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cold.
In large bowl, beat eggs. Add buttermilk and oil; mix well. Add all remaining ingredients; stir just unitl large lumps disappear. For thicker pancakes, add additional flour; for thinner pancakes, add additional buttermilk.
For each pancake, pour about 1/4 cup batter onto hot griddle. Drop blueberries onto each pancake. Cook 1 to 2 min. or until bubbles begin to break on surface. turn; cook 1 to 2 min. or until golden brown.
Yield: 16 pancakes
These freeze and re-heat well in the microwave. Place wax paper between each pancake; put the stack in a freezer bag. To reheat: wrap a paper towl around the pancakes.