Buttermilk is the special ingredient that makes these pancakes light, fluffy and tender for breakfast or anytime of day.
1 cup all-purpose flour
1 cup buttermilk*
1 large egg
2 tablespoons granulated sugar
3 tablespoons LAND O LAKES Butter, melted
2 teaspoons baking powder
1/4 teaspoon salt
Toppings Ingredients:
LAND O LAKES Butter
Syrup
Combine all pancake ingredients in large mixer bowl. Beat at medium speed until smooth (about 1 minute). (Batter will be thick.)
Heat lightly greased griddle to 350 F. or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto griddle. Spread batter to 4-inch circle. Cook until bubbles form on surface (2 to 3 minutes). Turn; continue cooking until light brown (1 to 2 minutes). Serve warm with butter and syrup.
Makes 8 pancakes.
Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup.
Variations:
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
TIP: If batter is too thick, stir in 1 to 2 tablespoons milk.
Nutrition Facts (2 pancakes):
Calories: 210
Fat: 8 g
Cholesterol: 65 mg
Sodium: 640 mg
Carbohydrates: 27 g
Dietary Fiber: <1 g
Protein: 6 g