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