Yields: 14-16 medium pancakes
Ingredients:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups buttermilk (I used reduced fat)
2 eggs
1 teaspoon vanilla
6 tablespoons melted butter
Directions:
In a large mixing bowl, whisk together: flour, sugar,
baking powder, baking soda, and salt. Whisk in buttermilk, vanilla, and eggs
until well combined. Stir in melted
butter. Do not over stir; the batter
will be a little lumpy.
Heat a non-stick skillet over medium heat*. Spray* skillet with cooking spray. Using a ¼ measuring cup; pour batter onto hot
skillet. When the pancake is bubbling in
the middle, flip to cook on the other side.
*After the first pancake, I reduce the heat to medium-low.
* Spray skillet with cooking spray between each pancake.
Variations:
Cinnamon Pancakes: add 1 tsp. of cinnamon in with the dry
ingredients listed above.
Blueberry Pancakes: add 1 cup blueberries to prepared
batter. Mix in after butter.
Chocolate Chip Pancakes: add ½ cup chocolate chips to prepared
batter. Mix in after butter.
