Buttermilk Pancakes

These pancakes have a little sugar in them. They have a good flavor without any toppings, but I like to top with strawberry jam and a 50/50 mixture of softened cream cheese and cottage cheese.

• Ready In: 35 mins
• Yields: 14 pancakes

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄4 cup sugar
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1 1⁄2 cups buttermilk
• 1  egg
• 1⁄4 cup  vegetable oil
•  additional  vegetable oil (for frying)
• 8  ounces cream cheese, warmed
• 8  ounces cottage cheese

Directions

1. In large bowl, sift flour, sugar, baking soda, and baking powder.
2. In separate bowl, measure buttermilk and oil.
3. Whisk egg into buttermilk mixture.
4. Whisk buttermilk mixture into dry ingredients.
5. Heat 1-2 teaspoons oil in a medium skillet.
6. Pour 1/4-1/2 c batter into skillet.
7. When bubbles start to form in the middle of the pancake and the edges start to brown, flip the pancake.
8. Watch for the pancake to heave up in the middle.
9. The middle should reduce slightly and be golden on the bottom when it is done.
10. Remove pancake to warming/holding plate.
11. Continue the process of heating oil in the skillet and adding batter until all of the batter is used.
12. Combine cream cheese and cottage cheese.
13. To serve, spread jam or syrup on pancake and top with a dollop of cream cheese and cottage cheese mixture.