Buttermilk Pancakes

We love pancakes at our house. But we’re particular. We recently tried a recipe from a popular recipe blog, and I have to say – we were not impressed. But we keep coming back to this recipe, and it is always fantastic! In fact, my nephew recently asked which “mix” I use for these pancakes. When I told him they were homemade, he was blown away – he said they were better than any mix he’d had. I’ll take that compliment!

This recipe goes back several years for me. It actually first appeared in Cooking Light as a savory dinner recipe – Green Onion pancakes with Tomato-Avocado salsa. That recipe was great, but to be honest, I haven’t made it in years! But – what I loved were the actual pancakes. I knew there must be a way to tweak the recipe just slightly to make them from a savory pancake into a sweet breakfast pancake, and that’s exactly what I did! Ever since then, I’ve actually kept this recipe (the dry ingredients) in quart-sized ziplock bags in my pantry for my own homemade mix. I just write the remaining ingredients and instructions on the outside, and that way these pancakes are super-easy for my coffee-deprived brain to make on a weekend morning. Enjoy!

Buttermilk Pancakes
Adapted from Cooking Light, April 2003 (originally Green Onion pancakes with Tomato-Avocado salsa)
Makes 12 pancakes

Ingredients:
1 1/2 cups all-purpose flour
2 tsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups low-fat buttermilk
1 large egg, beaten

Directions:
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine buttermilk and egg in a bowl; add to flour mixture. Stir just until moist. Let stand 10 minutes.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes). Serve with maple syrup.

**Note** These are great with blueberries, too. Just add 1 cup blueberries to batter, and cook as directed.

** Another note** For quicker preparation, the dry ingredients can be made up ahead of time and stored in the pantry (can be stored for 3-4 months). Just add the buttermilk and egg (and fresh or frozen blueberries, if desired) to the dry mix and make as directed.

Nutritional info (per pancake):
Calories: 77.9
Total Fat: 0.8 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.3 g
Cholesterol: 16.7 mg
Sodium: 280.9 mg
Potassium: 69.0 mg
Total Carbohydrate: 14.2 g
Dietary Fiber: 0.4 g
Sugars: 2.2 g
Protein: 3.1 g

Nutritional info With Blueberries (per pancake):
Calories: 84.8
Total Fat: 0.8 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.2 g
Cholesterol: 16.7 mg
Sodium: 281.5 mg
Potassium: 79.6 mg
Total Carbohydrat: 15.9 g
Dietary Fiber: 0.7 g
Sugars: 3.5 g
Protein: 3.2 g

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s