Weekend Breakfast Buttermilk Pancakes
When Saturday or Sunday stretches lazily before you, why not make everyone's favourite breakfast food? Set out maple syrup, a fruit sauce and yogurt for a choice of toppings.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per pancake: about | - |
| calories | 105 |
| protein | 4 g |
| fat | 3 g |
| carbohydrate | 15 g |
-
1 cup (250 mL) each all-purpose and whole wheat flours
1 tbsp (15 mL) granulated sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) baking soda
2 cups (500 mL) buttermilk
2 tbsp (25 mL) vegetable oil (approx)
2 eggs, lightly beaten
Preparation:
In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda. Combine buttermilk, oil and eggs; add to dry ingredients, stirring until moistened. Let stand for 10 minutes.
Heat nonstick skillet over medium heat; brush lightly with oil. For each pancake, ladle 1/4 cup (50 mL) batter into skillet, spreading slightly with ladle.
Cook for 1-1/2 to 2 minutes or until bubbles on top break but don't fill in and pancakes are golden brown on bottom. Turn and cook for about 1 minute longer or until golden brown.
Source
© CanadianLiving.com
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