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 flourEnjoy! And I know you will.
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.)
Really, break out your real maple syrup and try them.