Buttermilk Pancakes
By Yankee Magazine|Jul 25 2007|
If you want to overwhelm your guests at breakfast some morning, just casually ask them: “What kind of pancakes would you like? Buttermilk? Banana? Apple? Blueberry?”
Use the recipe below as is for Buttermilk Pancakes. For Apple Pancakes add to the batter before baking 1-1/2 cups grated apple, 1 tablespoon lemon juice, and 1 tablespoon sugar; for Banana Pancakes, add 1 cup mashed ripe bananas, 1 tablespoon lemon juice and 1 tablespoon sugar; for Blueberry Pancakes add 1 tablespoon sugar and fold in 1 cup fresh blueberries.
Yield
Makes 14 4-inch pancakes.
Ingredients
2 eggs
1-1/2 cups buttermilk
3 tablespoons butter, melted
1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
Instructions
Beat the eggs; add the remaining ingredients and beat with a rotary beater until smooth. Grease a heated griddle. To test, sprinkle with water. If drops jump around, the griddle is ready. Pour batter from a large spoon. Turn the pancakes when puffed and full of bubbles. Bake the other side until golden brown.
