Sunday, December 18, 2011

Buttermilk Pancakes

Adapted from Betty Crocker’s Cook Book, 1961 Edition. Recorded December 18, 2011. A lower protein all-purpose flour such as White Lily™ Bleached All Purpose make a tenderer pancake. These cakes rise high and can really soak up the maple syrup.
1 large egg
1 c buttermilk
2 T oil
1 c all-purpose flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt
Combine egg, buttermilk, and oil in a bowl. Whisk in the dry ingredients until flour is moistened. Heat a non-stick griddle or skillet to 325 degrees F (165 C). Hint: A drop of water should dance on the griddle. Spray lightly with cooking spray. Using a ladle, pour a scant 1/4 c of batter onto the griddle for each cake. When bubbles have broken around the edges and the center has begun to gel, turn over with a spatula and bake the other side. When steaming slows, the cakes are done. Keep completed cakes in a warm oven until all the batter has been consumed. Yields 9 to 10 4-inch (10 cm) cakes
Variations: Stir 1/4 cup of toasted ground nuts such as walnuts, almonds, cashews, or pistachios into the batter when it's prepared. Or, after pouring the batter, top each cake with fresh blueberries or toasted ground nuts, or both. For a special breakfast or brunch, construct Nutty Fruity Pancake Stacks.

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