The Best Pancakes of My Life

The Best Pancakes of My Life

Buttermilk, where have you been all my life?

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.

Sincerely,
Brianna

       

    Buttermilk Pancakes for One

     

    Recipe Slightly Adapted from Healthy Food For Living

    Yields six small hotcakes

    Difficulty: None

    Total Preparation and Cook Time: about 15 minutes

    Ingredients:

  • 1/2 cup white whole wheat flour
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • tiny pinch of salt
  • One egg white
  • 1/2 cup low fat buttermilk, well-shaken
  • canola oil cooking spray
  • pure maple syrup, preferably grade B
  •  

    Steps:

    1. In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, and salt.
    2. In a large mixing bowl, whisk together the egg white and buttermilk.
    3. Stir dry ingredients into the wet just until moistened. Set aside to rest.
    4. Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
    5. When hot, spoon the batter into the skillet by the 1/4 cupful.
    6. When bubbles appear on the surface of the batter, (about three to four minutes), the pancakes are ready to be flipped.
    7. Flip pancakes and let cook for another minute or so, or until golden brown.
    8. Serve with maple syrup.

    Questions:

    1. What are the best pancakes you’ve ever eaten? Are they from a restaurant or homemade?
    2. Do you prefer grade A or grade B maple syrup?

     

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    Whole-Wheat Blueberry Waffles

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