Subject: Buttermilk Pancakes
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 23 2000 - 08:09:50 EDT
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F O O D F U N N Y
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Reader Karen G Stone writes:
You know you are on a diet when postage stamps taste good.
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T O D A Y ' S R E C I P E
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If choosing an appetizer for this theme was a challenge, then
narrowing the choice for a breakfast item down to a single selection
was an equal challenge. American diners are well known for their
numerous and varied breakfast offerings, so I decided on a tried and
true classic. I like mine with butter and maple syrup, but feel free
to top yours with the syrup or fruit preserve of your choice.
Buttermilk Pancakes
1 cup (250 ml) cake or all-purpose flour
1 tsp (5 ml) sugar
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
1 egg, lightly beaten
1 cup (250 ml) buttermilk
2 Tbs (30 ml) melted butter
Sift the dry ingredients together into a mixing bowl. Add the wet
ingredients and stir gently just until incorporated; the batter should
be slightly lumpy. Drop batter onto a hot griddle and cook until the
bubbles on top have burst, forming small craters. Flip and cook until
golden brown. Makes about ten 4-inch (10 cm) pancakes, to serve 4.
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