Saturday morning I decided to make pancakes. I had purchased some buttermilk the night before, so I thought I’d give buttermilk pancakes a shot. I have this cookbook I used in the past to make pancakes. What I really like about the Betty Crocker cookbook is “she” offers variations at the end of the recipe. One of the variations includes the buttermilk version.

I guess I wasn’t totally awake as I was doing this, so I was carefully following the variation methods, and totally forgot to add in the sugar & vegetable. As I was cooking them I thought they were SO thick. Then as I took the first one off I tried a bite (I always do this!). Good thing I did. I immediately though “UGH…. these are not sweet at all. This recipe sucks!” Then I realized the missing ingredients. So I trashed that batter and started all over. This time, the batter was just fine, and the pancakes turned out delish! I think I prefer this buttermilk version over the regular version. Oh, and I used 1/2 whole wheat flour and 1/2 white; and I also added in 1 tsp vanilla. I thought they tasted great! I served them with turkey bacon cooked alongside on the griddle! YUM.


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Buttermilk Pancakes

adapted from the Betty Crocker Cookbook

Ingredients:


1 large egg
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup buttermilk
1 Tbsp sugar
2 Tbsp canola oil
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla

Directions:

In a small bowl combine flours, baking soda, baking powder.

In a medium bowl, beat egg until fluffy. Add in buttermilk, oil, sugar. Once combined, add in dry ingredients until smooth.

Heat griddle to 350 degrees. (The original instructions said 375, but mine always burn if I heat my griddle that hot.) Pour 1/4 cup of batter onto griddle and cook until tops are bubbly. Flip, finish cooking, and enjoy!