Monday, March 23, 2009

Buttermilk Pancakes

It's always a struggle to find quick and easy meals during the work week, and often the solution can be right under your nose. That's why we try to make eggs, pancakes and other simple staples for supper sometimes.

The recipe we use comes from the back of the Saco Buttermilk Blend.
Buttermilk Pancakes
4 tablespoons buttermilk blend
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup water
2 tablespoons vegetable oil
Sift dry ingredients into a bowl. Add beaten egg, water and oil. Beat until almost smooth, but do not overbeat.

If wanted, sprinkle some fruit -- in our case, blueberries -- on top of the batter after the batter has been placed on the gridle.

The first couple, of course, are always available to nibble upon, but after that, consistency should be key. That will provide a good, soft pancake.

The blueberry ones we made in this batch went wonderfully with pure Wisconsin maple syrup.

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