Buttermilk Pancakes

½ cup all purpose flour½ t. salt

½ cup wheat flour1 egg

1 T. sugar1 cup buttermilk

1 t. baking powder2 T. oil

½ t. baking soda

Directions

  1. In a mixing bowl, beat the egg with a fork.
  2. In another mixing bowl, stir together flour, sugar, baking powder, soda, and salt.
  3. Add remaining ingredients in order listed and beat with a whisk until smooth.
  4. Lightly grease surface of hot skillet or griddle.
  5. Check surface of skillet for correct temperature by sprinkling water on the surface of the skillet. If the water drops dance on top, the skillet is properly warmed.
  6. Pour batter on hot griddle. Use about ¼ cup batter for each standard-sized pancake and about 1 T. batter for each dollar-sized pancake.
  7. When top-sides of pancakes are bubbly all over, a few bubbles have burst, and the edges begin to appear dry, the pancakes are ready to flip. Flip only once.
  8. Serve at once with syrup. Enjoy!

Pancake Notes

  • Mixing together
  • Stir together all ______ingredients in a large mixing bowl
  • Mix together all ______ingredients in a small bowl
  • Make a well in the dry ingredients
  • Stir liquid ingredients into the well of the dry ingredients - just until moistened
  • Cooking
  • Preheat skillet to ______degrees
  • Test skillet for readiness – ______droplets will dance
  • When hot, the water will disappear. Spray the skillet lightly with ______.
  • Pancake flipping
  • ______on surface will burst
  • The outer edges will begin to ______
  • Flip only ______and DO NOT FLATTEN
  • Presentation
  • The pancakes should be the size of a ______(no larger than 3-4 inches in diameter)

Abbreviations

  • Tablespoon = ______
  • Teaspoon = ______

Substitution

  • 1 cup buttermilk = 1 T ______+ 1 cup milk