25 October, 2009
Buttermilk Pancakes for Every Season!
Recipe: Buttermilk Pancakes for Every Season!
Summary: We love these buttermilk pancakes. They can be lowfat and your family will never know it. Diebetic in the family or just cutting back on sugar? Just use SPLENDA sugar blend without compromising taste or texture. We pick fresh blueberries in the summer and have blueberry buttermilk pancakes. In the fall, OH YES, it is pecan buttermilk pancakes with maple link sausage all the way. Don't stop there...top these pancakes with strawberries romanoff and spiked cream for a gourmet breakfast. My son-in-law is not a breakfast eater so sprinkle with mini-chocolate chips and turn breakfast into dessert. There is no limit to the start of a great pancake. Don't forget to serve these with warm syrup. If you are looking to cut back on more sugar, I use half warm pure maple syrup and **half Cary's Sugar Free Syrup.
Ingredients
- 1 cup all-purpose flour
- 1-2 tablespoons sugar (**or 1 teaspoon splenda sugar blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup *low fat buttermilk
- 1 tablespoon canola oil
- 1 egg, lightly beaten (*or 1/4 cup liquid eggs)
Instructions
- Spoon flour in measuring cup and level the top using a knife to scrape off excess.
- Add sugar, baking powder and baking soda.
- Mix dry flour mixture well to combine ingredients.
- Add remaining ingredients.
- Mix well with a whisk or with blender on low speed.
- Batter will be thick but add a little buttermilk to make it the consistency your family likes. The thicker the batter the more dense and cake-like the pancake will be. I usually add a couple of tablespoons of buttermilk and still have to spread the batter out so the pancake won't be so thick.
- First bring electric skillet to 300F. Then spray generously with cooking spray.
- Spoon 1/4 cup batter for each pancake. Batter will be thick and will need to be spread out.
- If you are adding blueberries, pecans, chocolate chips or anything to be cooked in with pancake, add now!
- Flip pancake when edges look cooked.
- Serve with warm syrup!! Yes go the extra mile with warm syrup!
Cooking time (duration): 6 minutes
Diet (other): Low calorie, *Reduced fat, **Low sugar
Number of servings: 4 (yields 9 pancakes(
Meal type: breakfast
Culinary tradition: USA (Traditional)
My rating: stars
Recipe by Vickie
Microformatting by hRecipe.
1 COMMENT
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Cindy