Prep 15 mins
Cook 30 mins
I'm not a pancake lover, but these are delicious. Recipe courtesy of Feeding the Flock (For All Our Friends--From the Koffee Pot, Nampa ID) and Maxine Carroll. I threw in a splash of buttermilk to regular milk to make buttermilk. The recipe doesn't state how to cook, but I used 1/4 cup measure for the batter and cooked in a slightly greased pan (flip when you see bubbles on the first side). Serving size is estimated.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3 tablespoons sugar
- 2 eggs
- 1 ounce vegetable oil
- 2 cups buttermilk
- 1 teaspoon vanilla
- Put all dry ingredients in mixing bowl.
- Blend well with wire whip.
- Add remaining ingredients and mix well.
- Add more buttermilk if needed.
These were pretty much like another buttermilk pancake recipe we enjoyed recently, & they were every bit as good, too! Do love 'em, for sure, but then I'm willing to try any variety of pancakes just to have a satisfying breakfast! Very tasty & worth making! Thanks for sharing your recipe! [Made & reviewed in I Recommend recipe tag]
Great pancakes. They were a bit thin so next time I'll use less buttermilk. Thanks AmyZoe :) Made for Alphabet chef tag game
The only changes I made were. I separated the eggs, mixed the yolks and liquid together, added to the mix and then whipped the whites until they were frothy and folded them into the mixture. I did use less milk, about a cup & a half or so. These pancakes are light and fluffy. YUMMY!