HANDS-ON TIME 20 minutes
TOTAL TIME 20 minutes
MAKES about 14 pancakes
INGREDIENTS
1½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1¾ cups buttermilk
1 egg
2 tbsp butter, melted
2 tsp vanilla
1 tbsp vegetable oil
DIRECTIONS
In large bowl, whisk together flour, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and vanilla; pour over flour mixture and whisk until combined but still slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and using scant ¼ cup per pancake, pour in batter; spread slightly to form pancakes.
Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.
NUTRITIONAL INFORMATION, PER PANCAKE: about 91 cal, 3 g pro, 4 g total fat (1 g sat. fat), 11 g carb, trace fibre, 19 mg chol, 201 mg sodium, 65 mg potassium. % RDI: 4% calcium, 5% iron, 2% vit A, 10% folate.
VARIATION
MULTIGRAIN BUTTERMILK PANCAKES
Replace all-purpose flour with the same amount of multigrain flour.
