Wednesday, December 16, 2009

Yummy, Yummy for the Tummy

These are the very best, most tender, never tough pancakes you will ever make and eat. They are also so simple you will never need a mix again.

Best of all you know exactly what is in them. And there are no preservatives (beyond what are in the flour).

1 cup all-purpose flour
1 Tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

1. Lightly spoon flour into a dry measuring cup; level. Combine (this means stir with a fork) the flour through salt in a 4 cup measuring cup; make a well in the center of the mixture.

1 cup low-fat buttermilk
1 Tablespoon vegetable oil
1 large egg, lightly beaten

2. Combine buttermilk, oil and egg (I use a 2 cup measuring cup); stir with a fork.

3. Add wet ingredients to the flour mixture. Stir lightly until almost smooth (a few lumps are not a bad thing--just make sure all the dry ingredients in the "corners" are drug out into the batter).

4. Spoon about ¼ cup batter onto a medium-hot nonstick griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Yields 9 (4-inch) pancakes.

(5. To make plate sized pancakes, I pour about ¼ the batter onto the skillet then smush the mixture out to the size I want--I can then only cook 1 at a time. They are done just like the smaller ones--when the tops are covered with bubbles and the edges look cooked.)
Enjoy! And I know you will.

Really, break out your real maple syrup and try them.

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