Tuesday, April 12, 2011


Pancakes. Take an ordinary day and make it extraordinary just be whipping up a batch of these fluffy, scrumptious delights. They take mere minutes to throw together, and yet add something special to your day - awesomeness!

These are great with the buttermilk, but they are also delicious using kefir. (You can even use flavored kefir to change things up a bit!) Either way - make some soon!

Buttermilk Pancakes

Adapted from The Bread Becker's Recipe Collection p. 37

Serves 8

3 cups (or 15 oz.) Soft White wheat flour*

1 teaspoon salt

1 teaspoon baking soda

2 1/2 teaspoons baking powder

1/3 cup oil

4 eggs

3-4 cups buttermilk or kefir

*Feel free to change up the type of flour. You can use Soft White, Kamut, Buckwheat, or a combination. (For example you could do 5 oz. of each, or 10 oz of Buckwheat plus 5 oz. of either the Soft White or Kamut - just adjust it to your preference!)

In a bowl stir together dry ingredients. In a separate bowl mix together the oil, eggs and 3 cups of the buttermilk. Add to dry ingredients and stir until just combined. If the batter seems too thick, add more buttermilk.

Heat an oiled pan or griddle to medium. Pour or scoop about 1/4 cup of batter onto the pan/griddle for each pancake. (If you would like to make chocolate chip, blueberry, coconut, or other type of pancakes, sprinkle on desired item while the first side browns). Flip pancake and brown other side. Serve hot with pure maple syrup, honey, or fresh fruit. Enjoy!

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