Buttermilk Pancakes

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This buttermilk pancakes recipe is delicious for the homemade pancake lover in your family. If you want to overwhelm your guests at breakfast with generosity some morning, just casually ask them: “What kind of pancakes would you like? Buttermilk? Banana? Apple? Blueberry? Chocolate Chip?”

Use the recipe below as is for Buttermilk Pancakes.

For Apple Pancakes add to the batter before baking 1-½ 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.

For Chocolate Chip Pancakes fold in 1 cup chocolate chips.

Photo Credit:

Stockbyte/Thinkstock

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 baking 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.

Yield:

Makes 14 4-inch pancakes.

Preparation Method

Bake

Source

The Country Innkeepers' Cookbook

Old Farmer's Almanac

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