Return to Content

Vermont Pancakes

Vermont Pancakes
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4

Ingredients:

  • 1-1/2 cups whole wheat flour
  • 1 cup unbleached white flour
  • 1 tablespoon baking powder
  • pinch salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1-1/2 cups milk
  • 1/4 cup (1/2 stick) butter, melted, or 4 tablespoons vegetable oil
  • 2 tablespoons maple syrup
  • apple, blueberries, bananas, or strawberries, to be added on griddle

Instructions:

Preheat griddle to medium-high heat. In medium bowl mix together all dry ingredients. Combine liquid ingredients in small bowl. Combine wet and dry ingredients and let set for at least 10 minutes. Pour batter onto griddle. Drop slices of fruit or berries onto pancakes while they cook. If you use apples, sprinkle pancakes with a little cinnamon. Flip pancakes when they start to bubble on one side.
Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2