Buttermilk Pancakes

Thick cultured buttermilk produces pancakes with distinct volume and lightness. If you don’t have buttermilk on hand, achieve similar results by mixing 1 tablespoon vinegar or lemon juice into enough milk to equal 1 cup. Let the mixture stand for 5 minutes to thicken slightly before using in the recipe.

Makes 4 servings (2 pancakes each)



1. In a large bowl stir together flour, sugar, baking powder, salt and baking soda.

2. In another bowl combine egg, buttermilk, skim milk, melted butter and vanilla; add to dry ingredients. Stir just until moistened.

3. Using 1/4-cup measure, pour batter onto hot griddle or skillet, spreading batter to shape evenly. Cook until bubbles form and pop on surface; flip to finish cooking on opposite side.

4. Serve hot pancakes with butter, syrup and/or jam.

Nutrition Per Serving

260 Calories, 8g Fat, 4.5g Saturated Fat, 0g Trans Fat, 70mg Cholesterol, 530mg Sodium, 38g Carbs, 1g Fiber, 8g Sugar, 8g Protein. Daily Values: 6% Vitamin A, 2% Vitamin C, 10% Calcium, 10% Iron
© 2017 Marsh Supermarkets, Inc.