Buttermilk Pancakes

Pancakes and Eggs

As the weather gets further and further below zero I crave something more substantial and carb heavy than cereal for breakfast. I crave pancakes and eggs.

I know what you’re thinking, pancakes take too long to make for a busy weekday morning; they are strictly for weekend mornings. Usually, you would be right. Making a batch of pancakes for a family is out of reach for most of us on weekday mornings. However, there are benefits to being a solitary cook. One of these benefits is only making 4 pancakes at a time instead 12-20 pancakes at a time. If you have a griddle, these pancakes can be done in about 10 minutes. If you don’t have a griddle, you can do them two at a time in a large skillet and be done in about 15 minutes.

Buttermilk Pancakes


Ingredients
½ cup all-purpose flour
1 ½ tsp sugar
1 ¼ tsp baking powder
2 TBS buttermilk powder
1/8 tsp salt
3 TBS lightly beaten egg
1 TBS canola oil
½ cup water

Preheat the griddle or frying pan over medium heat; about 350 degrees Fahrenheit. In a small bowl, combine the flour, sugar, baking powder, buttermilk powder, and salt; mix well. In another bowl, combine the egg, oil and water. Add the wet ingredients to the dry ingredients and mix until just moistened. Drop by ¼ cupfuls onto a heated pan coated with cooking spray. Cook until the bottom is golden, 2-4 minutes. Flip the pancakes and cook until the other side is golden. This recipe makes two, two pancakes servings.

— If you don’t have buttermilk powder, omit the powder and water and substitute 1/2 cup milk
— Buttermilk powder can be found in the baking aisle of most grocery stores. Once you have opened the can it keeps indefinitely in the fridge.

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