Prep 5 mins
Cook 5 mins
This is a tasty and unusual buttermilk pancake. They are very thin and light because they use only half the usual amount of flour and have no baking powder or sugar. I started making these for my husband who has to cut back on his intake of flour. They are equally good using wheat flour too. They have a most unusual texture, almost a cool sensation in your mouth even though they are right out of the pan. I got the idea from a show I saw on television years ago.
- 2 cups buttermilk
- 1 cup flour (half white, half wheat if desired)
- 1 egg
- 1⁄4 teaspoon salt
- 1 teaspoon baking soda
- oil, for pan
- 1 tablespoon sugar
- Combine all ingredients and mix thoroughly to remove all lumps.
- Heat skillet and add oil.
- Spread spoonful of batter very thinly in pan.
- Turn when bubbles start to pop and continue to cook until desired color is achieved.
- Leftovers can be stored in refrigerator and reheated in pan or toaster oven.
I did add a little more buttermilk as I found the mix to thick and hard to handle but after my first 2 disasters I ended up with 12 good size pancakes which we enjoyed with recipe #399375, thank you chefboy, made for Name that Ingredient tag game.