If you think that pancakes can only come out of a mix because they are too complicated to prepare, then you have been missing out on one of the simplest and cheapest dishes you can make.
My Special Buttermilk Pancakes are feathery light and practically melt in your mouth. All you need are a few ingredients and some time to pour and cook before enjoying a truly wonderful breakfast.
Top with your favorite syrup or a pat of margarine before sprinkling on some confectioners’ sugar. Another way to enjoy these is to cook up some fresh fruit with some sugar and cornstarch to thicken for fruit topping or even just spreading on a generous spoon of jam are some tasty suggestions that I like.
One thing that I want to mention is the importance of using your measuring spoons and leveling them when dealing with baking powder and baking soda. Using heaping spoons either of baking soda or powder will ruin whatever you’re attempting to make so keep that in mind.
I really hope you try my recipe because once you taste these you will never go back to those expensive commercial products again.
My Special Buttermilk Pancakes
2-1/2 cups of buttermilk
2 cups of sifted flour
4 tablespoons of canola oil
2 tablespoons of sugar
4 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon of vanilla extract
about 3 tablespoons of canola oil for frying
Sift together the flour, baking powder, salt, sugar, cinnamon, and soda in your mixing bowl. Add the eggs, canola oil, milk, and vanilla and beat everything together until well combined. (The batter will be slightly lumpy).
Lightly grease your skillet (about three tablespoons of canola oil to fry) and drop about 1/4 cup of batter for each pancake until the batter is gone. You can make these as small or as big as you desire.