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Buttermilk Pancakes

Buttermilk Pancakes
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Yield: Makes 14 4-inch pancakes.

If you want to overwhelm your guests at breakfast some morning, just casually ask them: "What kind of pancakes would you like? Buttermilk? Banana? Apple? Blueberry?"


Use the recipe below as is for Buttermilk Pancakes. For Apple Pancakes add to the batter before baking 1-1/2 cups grated apple, 1 tablespoon lemon juice, and 1 tablespoon sugar; for Banana Pancakes, add 1 cup mashed ripe bananas, 1 tablespoon lemon juice and 1 tablespoon sugar; for Blueberry Pancakes add 1 tablespoon sugar and fold in 1 cup fresh blueberries.

Ingredients:

  • 2 eggs
  • 1-1/2 cups buttermilk
  • 3 tablespoons butter, melted
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt

Instructions:

Beat the eggs; add the remaining ingredients and beat with a rotary beater until smooth. Grease a heated griddle. To test, sprinkle with water. If drops jump around, the griddle is ready. Pour batter from a large spoon. Turn the pancakes when puffed and full of bubbles. Bake the other side until golden brown.
Updated Wednesday, July 25th, 2007

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