It’s my fault I ignored you for so long. I passed by many recipes that required your sour tang because I didn’t understand or appreciate you. To be honest, I thought I could replicate your thick, creamy taste on my own.
I was wrong, and I’m sorry. No other milk or dairy substitute magically combines with baking soda to fluff pancakes the way you do.
Thank you for helping me prepare the best hotcakes I’ve ever devoured. You changed my life, and I’m never turning back.
Buttermilk Pancakes for One
Recipe Slightly Adapted from Healthy Food For Living
Yields six small hotcakes
Total Preparation and Cook Time: about 15 minutes
- In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the egg white and buttermilk.
- Stir dry ingredients into the wet just until moistened. Set aside to rest.
- Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
- When hot, spoon the batter into the skillet by the 1/4 cupful.
- When bubbles appear on the surface of the batter, (about three to four minutes), the pancakes are ready to be flipped.
- Flip pancakes and let cook for another minute or so, or until golden brown.
- Serve with maple syrup.
- What are the best pancakes you’ve ever eaten? Are they from a restaurant or homemade?
- Do you prefer grade A or grade B maple syrup?
Related HGG Posts:
Of Possible Interest:
- Chocolate Chip Sour Cream Pancakes – What’s Gaby Cooking
- Banana Buttermilk Pancakes – Closet Cooking
- Pumpkin Spice German Pancakes – Love & Olive Oil