Buttermilk PancakesWhen I bake my favourite Chocolate Cupcake recipe, I’m always left with a huge amount of leftover buttermilk and no real idea what to do with it.  Often enough, it ends up going to waste.

But I’m feeling a real thrifty phase coming on, and I’ve been watching BBC’s Foyle’s War and thinking about rationing and self-sufficiency and all that, and while not wasting a little buttermilk is really a small thing, it feels good.  And a bellyful of delicious, light, fluffy pancakes feels pretty damned good too.

I always think of pancakes as being heavy, boring, and a bit of a hassle to make, but these Buttermilk Pancakes are quick and easy and pretty good even without maple syrup.  I bet they’d be great with honey, too, or with a little lemon juice and icing sugar.

Buttermilk Pancakes
Light, fluffy, and delicious!
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  1. 2 eggs
  2. 2 cups all-purpose flour
  3. 2 tablespoons sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1 teaspoon salt
  7. 2 cups buttermilk
  8. 4 tablespoons unsalted butter, melted (reduce salt if using salted butter)
  9. 1/2 teaspoon vanilla extract
  10. 1 -2 tablespoon vegetable oil
  1. In a bowl, beat the eggs until they’re sort-of frothy.
  2. Add the buttermilk, melted butter and vanilla and mix well.
  3. Add the flour, sugar, baking powder, baking soda and salt, and beat on just until blended. Don’t worry about leaving a few lumps in the batter!
  4. Heat a frying pan to a medium-high.
  5. Pour about 3 tablespoons of the batter into the frying pan for each pancake.
  6. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more. Adjust heat as necessary.
  7. Repeat with remaining batter.
Candace Shaw http://www.candaceshaw.ca/


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