I don’t often have buttermilk around in the refrigerator unless I am baking something special. If I have leftover milk, I will usually make some buttermilk scones or buttermilk pancakes. Both are good for a delicious breakfast treat. It reminds me of having a special Sunday morning breakfast as a child, a welcome alternative to toast and cereal.
Ingredients:
1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. soda
1 Tbs. sugar
1/2 tsp. salt
1 egg, beaten
1 c. buttermilk
2 Tbs. canola oil
Directions:
Combine dry ingredients in a bowl. Combine egg, milk and salad oil in a separate bowl and whisk together. Add this to the bowl of dry ingredients and stir with a spoon until just moistened. Bake on a hot griddle or frying pan. Makes (8) 4” pancakes. For thinner pancakes, add 2 more tablespoons of milk to batter.
Delicious and special breakfast of buttermilk pancakes
