Buttermilk Pancakes

Submitted by Meg Sweetland

"You can make them light and fluffy or dense and thin. I prefer to use Saco cultured buttermilk blend (http://www.sacofoods.com/culteredbuttermilkblend.html) in my pancakes rather than regular buttermilk. The powder keeps in the fridge a whole lot longer than regular buttermilk. I find it in my grocery store baking aisle. It can also be used in dressing and other recipies calling for buttermilk."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 12 4
• Serves: 2-4

ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1⁄4 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 3 tablespoons olive oil
• water, to taste

directions

1. Whisk together the dry ingredients in one bowl.
2. In another bowl, whisk together the egg, oil and water, milk or soymilk (if using).
3. Do not add the additional water yet.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. If you prefer fluffy pancakes, skip the additional water. If you prefer thinner, more dense pancakes, add up to 3 T. water to thin the batter.
6. Cook on the griddle as you would any other pancake.