This is a great authentic buttermilk pancake recipe from scratch. If you don't have buttermilk on hand, just add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let stand for 5 minutes. The second version features only whole wheat flour. It's definitely not as good as the first, but fills you up so much more and affects your blood sugar less.
Source: Adapted from Allrecipes.com "Buttermilk Pancakes II"
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir!
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Serves two three people.
- 1 cup all-purpose flour (in the second recicpe, I used 1 cup of King Arthur's Whole Wheat White flour)
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 eggs
- 2 tablespoons melted butter
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir!
Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Serves two three people.
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