"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 5, 2011

Buttermilk Pancakes

It's been a very long time since I've made pancakes from scratch.    Now that I have rediscovered this recipe they will show up on our menu often.  These pancakes are VERY light and fluffy and I am positive they will have you coming back for more.

1  Egg
1 cup buttermilk
2 tablespoons shortening, melted or salad oil
1 cup Gold Medal Flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt

Beat egg; add remaining ingredients in order listed and beat with rotary beater until smooth.  Grease heated griddle if necessary.  To test griddle, sprinkle with a few drops of water.  If bubbles skitter around heat is just right.

Pour batter from tip of large spoon or from a pitcher onto hot griddle.  Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.  Bake other side until golden brown.

Makes Ten 4-inch pancakes

Apple:  Decrease buttermilk to 1/2 cup and stir 1/2 cup applesauce into batter
Blueberry:  Fold 1/2 cup fresh or well drained frozen blueberries (thawed) into batter.
Nut:  Stir 1/4 to 1/2 cup of broken or chopped nuts into batter.
Cheese:  Omit sugar and stir 1 cup shredded Cheddar Cheese into batter.
Cornmeal:  Decrease flour to 1/2 cup and add 1/2 cup cornmeal.

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