Friday, January 13, 2012

Buttermilk Pancakes II

I don't know if I've mentioned this previously, but I rarely if ever have made the same recipe twice.  Looking at the piles of recipes that I have waiting to be tried, it just doesn't make sense to me to keep making the same things over.  Call me crazy, I know.  Well, this is one recipe that I have made a couple of times.  I'm not a big breakfast eater and honestly, I'd rather sleep in on the weekend than eat a big breakfast. I usually save homemade breakfast fare, like pancakes, waffles, and egg casseroles for quick weeknight dinners.  I wanted to use up the buttermilk that I had opened to make the pound cakes, so the Monday after New Year's my husband had off and I made these for breakfast for us.  I didn't think I had 3 cups of buttermilk left, so I ended up halving the recipe. I only ended up using one egg (how do you halve an egg?!) and I thought these came out well.  Even with half a recipe we had a couple pancakes left over that we froze so the kids could have them for breakfast again during the week.

Buttermilk Pancakes II - by BURYGOLD

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

1.In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

2.Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

3.Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

 Family Rating: 2 thumbs up.

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