Buttermilk Pancakes

"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."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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