Dinner Tonight: April 1, 2016
Archive »Buttermilk Pancakes
Get in the spirit of April Fool's Day with a family joke contest!
There's an old expression that goes: "Fool me once, shame on you. Fool me twice, shame on me." What do you think it means?
This recipe comes from mom, cooking instructor and “real” food advocate April Hamilton who writes, “No need for a mix! Homemade pancakes are so easy—this is my most requested recipe! I like to encourage kids to make an “X” and an “O” with syrup to help as a ‘serving size.’ ” Visit April’s website at Aprilskitchencounter.com.
½ cup all purpose flour
½ cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk*
1 tablespoon vegetable oil
Additional oil for greasing griddle
Butter and maple syrup for serving
*Some buttermilk is very thick. You may have to add a few tablespoons of regular milk if your batter is really thick. To make your own buttermilk combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk.
With a whisk combine the dry ingredients in a large bowl.
Add the buttermilk, egg and oil to the dry ingredients and whisk together until smooth.*
Use a paper towel to rub a little oil all over a griddle or large frying pan. Heat the griddle or large frying pan over medium heat.
For each pancake pour about 2 tablespoons of batter onto the heated griddle or frying pan.*
Flip when the pancakes begin to bubble on the top and the bottom is golden brown. Don’t rush the flipping or you’ll just end up with a big mess. Cook the second side for about 1 minute.
*To make blueberry pancakes, sprinkle a few blueberries on each pancake immediately after you have poured the batter on the griddle. Continue as above.
*Add 1 peeled, shredded apple and ½ teaspoon cinnamon to finished batter if you like. Cook as directed above.