1 c. all-purpose flour
1 Tbs. sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1 c. buttermilk or sour milk (see tip below)
2 Tbs. cooking oil
1. Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. Combine the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional buttermilk to thin batter, if necessary.
2. For standard-size pancakes, pour or spread about 1/4 cup batter into a a 3" circle onto a hot lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden born, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Yield: 8 servings
Recipe obtained from: Better Homes & Gardens New Cookbook
Nutritional Information (for all varieties): 114 cal., 5 g. total fat (1 g. sat. fat), 28 mg chol., 202 mg sodium, 15 g. carbo., 3 g. pro.
Whole Wheat-Buttermilk Pancakes: Prepare as above, except substitute whole wheat flour for all-purpose flour and brown sugar for sugar.
Regular (or plain) Pancakes: Prepare as above, except substitute milk for buttermilk, increase baking powder to 2 teaspoons, and omit baking soda.
-Making sour milk - If you don't have buttermilk on hand, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before serving.