I’m Making Pancakes to Cure a Headache

Buttermilk Pancakes

A splash of vanilla and a small pat of butter are the secret ingredients to these decadent, fluffy pancakes.

Ingredients

  • 1-1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1-3/4 cups (425 mL) buttermilk
  • 1 egg
  • 2 tbsp (30 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • 1 tbsp (15 mL) canola oil

Preparation

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy.

Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium-high heat. Using scant 1/4 cup (50 mL) 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.

Source : Canadian Living Magazine: July 2006

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