ChefBeckyD
Gold Member
- 20,376
Pancakes sounded good for lunch today....and I had some sour cream I've been trying to figure out how to use up....so I took my very favorite pancake recipe, and replaced a cup of the buttermilk with a cup of sour cream. They were thick, fluffy, and delicious! We enjoyed them with Homemade Applesauce (apples fresh from the Orchard!) and Chicken Apple Sausage.
The recipe comes from Vegetarian Cooking For Everyone (by Deborah Madison) - this is a MUST for your cookbook collection - I love it and I'm not a vegetarian!
Buttermilk Pancakes
1 1/2 C Whole Wheat Pastry Flour
1-3 Tbls. sugar
1 teas. baking soda
2 teas. baking powder
1/4 teas. grated nutmeg
2 eggs
3 Tbls. butter, melted, or oil
1 1/2 cups buttermilk
1 teas. vanilla
Mix dry ingredients in one bowl
Mix wet ingredients in another bowl
Pour wet into dry and mix just until combined.
Cook over med. heat on a nonstick griddle until bubbles appear, then flip and cook until browned on the other side.
The recipe comes from Vegetarian Cooking For Everyone (by Deborah Madison) - this is a MUST for your cookbook collection - I love it and I'm not a vegetarian!
Buttermilk Pancakes
1 1/2 C Whole Wheat Pastry Flour
1-3 Tbls. sugar
1 teas. baking soda
2 teas. baking powder
1/4 teas. grated nutmeg
2 eggs
3 Tbls. butter, melted, or oil
1 1/2 cups buttermilk
1 teas. vanilla
Mix dry ingredients in one bowl
Mix wet ingredients in another bowl
Pour wet into dry and mix just until combined.
Cook over med. heat on a nonstick griddle until bubbles appear, then flip and cook until browned on the other side.
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