Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Yield: 4
Ingredients: 1 ¼ cups all-purpose flour; 1 ½ tbsp granulated sugar; ½ tsp baking powder; ½ tsp salt; ¼ tsp baking soda; 1 large egg, beaten; 1 cup low-fat buttermilk*; 2 tbsp skim milk; 2 tbsp butter, melted and cooled; ½ tsp vanilla extract; Butter, syrup and/or jam for serving

These pancakes are so good they can almost be eaten without butter and syrup!

The ingredient that contributes moistness and tenderness for these pancakes is buttermilk. Its viscosity and acidic nature produce thick, bubbly batter—creating premium cakes that could almost go without butter and syrup!

Makes 4 servings

Ingredients

1 ¼ cups all-purpose flour
1 ½ tbsp granulated sugar
½ tsp baking powder
½ tsp salt
¼ tsp baking soda
1 large egg, beaten
1 cup low-fat buttermilk*
2 tbsp skim milk
2 tbsp butter, melted and cooled
½ tsp vanilla extract
Butter, syrup and/or jam for serving

Directions

In a large bowl stir together flour, sugar, baking powder, salt and baking soda. In another bowl combine egg, buttermilk, skim milk, melted butter and vanilla; add to dry ingredients. Stir just until moistened. Pour batter, using a ¼-cup measure, onto hot griddle or skillet. Spread batter to shape evenly. Cook until bubbles form and pop on surface; flip to finish cooking on opposite side. Serve hot pancakes with butter, syrup and/or jam.
*Note: If no buttermilk is available, substitute by adding 1 tablespoon vinegar or lemon juice with enough milk to equal 1 cup. Let stand 5 minutes to thicken slightly before using in recipe.