This could very well be some of the best pancakes I’ve ever had. But I’m a terrible judge of food right now. You could hand me a buttered Saltine and I’d rave about it.
Anyway, these are great. My son gobbled them up. And they’re easy to make.
(Please note: I used my iPhone to snap the pictures, so they aren’t perfect.)
What you will need
- Whisk or spoon (or both!)
- Hungry family
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk (low fat)
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla
Mom It Down!
Put your dry ingredients into a bowl. Give that a quick stir.
Separate your egg white.
Add all the wet ingredients to the flour mixture.
Whisk that up.
In a hot skillet, spoon in your pancake batter. Heat until they bubble, flip, heat some more.
Feed child, self.
There really aren’t many obstacles here. I reckon if you wanted to you could omit the egg white-only part and just toss in two eggs. But the egg white makes it nice and fluffy
If you don’t have any buttermilk, simply add a tablespoon of white vinegar or lemon juice into a measuring cup. (Vinegar works best, but either will do.) Top off with milk to equal one cup. substitute that for every one cup buttermilk.
This batter keeps really well. I make the recipe above and place the leftover batter in an airtight container. We have fresh pancakes for two or three days. :] It sure beats that frozen crap!
Spice these babies up if you wish! Add some chocolate chips or bananas, they’re really versatile. We tossed in a few ground flax seeds one day. The sky’s the limit, my friends!
As usual, any questions and/or comments let me know.