Buttermilk Pancake Recipe
~ Light and Fluffy ~


A buttermilk pancake recipe that's perfect for a weekend breakfast or brunch. Add blueberries to these light and fluffy pancakes or serve them "Calgary Stampede Breakfast" style.



Makes 16 medium-sized pancakes

Ingredients

  • 2 cups sifted all-purpose flour, unbleached white flour or whole wheat flour may be used
  • 1/2 teaspoon salt (optional)
  • 1 teaspoon baking soda
  • 2 eggs, well beaten
  • 2 cups buttermilk
  • 1/4 cup sunflower oil
  • 2 Tablespoons sugar, or honey


Directions

Sift together the flour, salt and baking soda.  Stir in the eggs and buttermilk (batter will be somewhat lumpy).  Fold in the oil and sugar. Cook on a greased hot griddle or pan.  Cook until tiny bubbles appear and break on the surface; turn and brown the other side.  Add grease to griddle or pan between pancakes, as needed.  Serve warm with syrup, raspberry or strawberry jam.


Variations:

Blueberry Buttermilk Pancakes

Add 1/2 cup (125 ml) fresh or frozen blueberries, lightly dusted with flour, to the above batter.  Pancakes will take a little longer to cook.  Watch when eating -- the blueberries are hot!


Buttermilk (or Blueberry) Pancakes with Bacon

Reminiscent of pancakes served at Calgary Stampede Breakfasts!

Precook bacon to your liking.  Drain and pat excess grease from bacon with paper towels.  Cut each piece in half.  Place 1 or 2 halves on the griddle or in the pan for each pancake.  Pour pancake batter over the bacon.  Cook as above.

Buttermilk Pancake recipe taken from "Dairy Delicious: The Sour Cream/Yogurt/Buttermilk Cookbook" by Louise Bailey and Madeline Wright.




Buttermilk Cornbread


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