Fluffy Buttermilk Pancakes

I'll be the first to admit that I'm very picky when it comes to pancakes. For some reason, I'm just not crazy about a flat, thin pancake. To me, it just doesn't hold up under the weight of the syrup and it gets too soggy. And Matt? Loves pancakes. So much so that he insists we make them every weekend. (I think he secretly just wants me to make breakfast for a change.) Back in Texas, we made our pancakes and waffles with wheat flour which makes them nothing short of heavenly. Sadly I haven't been able to find wheat flour here. So I was overjoyed when I found this recipe on BH&G for buttermilk pancakes because I just knew they'd be fluffy and delicious. And boy, was I right! Not even the least bit soggy!!

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups buttermilk or sour milk (click the link if you don't have buttermilk)
3 tablespoons cooking oil

In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.



Bubbles mean fluffy!!

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Time to flip!

Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

*Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, dates, cranberries, blueberries, cherries, or mixed fruit.

*Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

*Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. You can also just substitute whole wheat flour for half of the flour and keep everything else the same.