Recipe by AmyZoe
This makes a delicious light and fluffy pancake--it's like going out for pancake breakfast but better because it's in the comfort of your own home. The best part of this recipe are the many possible variations--wholewheat, buckwheat, cornmeal, bran, and fruit options. Recipe courtesy of Better Homes and Gardens New Cookbook 2010.
Top Review by Sydney Mike
I seem to be getting my fill of buttermilk pancakes this month, but I do enjoy trying new recipes for 'em & think yours is right up there with the best! Followed your recipe right on down (but didn't add any fruit), & was thoroughly satisfied with these thick & substantial 'cakes! With a bit of honey butter & a light corn syrup, I was happy! Thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]
- 1 3⁄4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg, lightly beaten
- 1 1⁄2 cups buttermilk or 1 1⁄2 cups sour milk
- 3 tablespoons vegetable oil
Directions See How It's Made
- In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.
- In another bowl use a fork to combine egg, buttermilk, and oil.
- Add egg mixture all at once to flour mixture.
- Stir just until moistened (batter should be slightly lumpy).
- If desired, stir in fruit.
- For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet.
- Spread batter, if necessary.
- For dollar-sized pancakes, use about 1 tablespoon batter.
- Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
- Turn over when surfaces are bubbly and edges are slightly dry. Serve warm.
- If desired, top with butter, syrup, and additional fruit.
- Pancakes: Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
- Whole Wheat Pancakes: Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
- Buckwheat Pancakes: Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
- Cornmeal Pancakes: Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal.
- Bran Pancakes: Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
- Fruit Options: If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.