BUTTERMILK PANCAKES
Last night we came home from church. It was late and we were hungry. So we whipped up a batch of IHOP buttermilk pancakes. They are quick and easy and taste oh so yummy! I like to double the recipe and freeze the extras. Then we can take them out of the freezer in the morning and pop them in the microwave or in a skillet to heat. Make sure your baking powder is fresh too! It helps with the flufiness of the pancakes!
Here's the recipe
1 1/4 cups all purpose flour
1 egg
1 1/2 c buttermilk ( or use regular milk )
1/4 c sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup oil
1/4 teaspoon salt
1. Preheat sillet over medium heat. Use a pan with a nonstick surface or apply a little non stick spray. ( I use a cast iron griddle pan)
2. In a blender or with a mixer, combine allof the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5" circles.
4. When the edges appear to harden, flip the pancakes. They should be light brown.
5. Cook on the other side for same amt. of time.
Makes 8-10 pancakes.
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