Since my son has been home I have searched for recipes that are alternatives to those found at the supermarket, thus eliminating preservatives and other additives manufacturers put into food for a longer shelf life. Below are some of the best Buttermilk Pancakes I have ever tasted. I found the recipe on the Internet and I can make these pancakes ahead of time and refrigerate or freeze them, thus heating them up for breakfast during the week.
Buttermilk Pancakes
1 egg
1 ¼ cup flour
1 cup buttermilk
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
butter for the pan
Beat egg in mixer and then beat in remaining ingredients except the butter. Heat pan, grease with butter and pour in ¼ cup mixture for each pancake. This recipe makes about nine pancakes.
*If you don’t have buttermilk ~ Take glass measuring cup and add 1 Tablespoon lemon juice or vinegar and pour in milk up to the 1 cup line. Let it sit for several minutes.
Please add your recipes ~ including baby food recipes