Last week, I scored a quart of buttermilk for $0.80! I never buy buttermilk... just usually make my own by adding vinegar to milk. But, with this treat, I decided to not only make Irish Soda Bread, but make some delicious buttermilk pancakes!
This recipe is a family recipe from a friend I traveled to Ecuador with while I was in college -- she suggested I make these pancakes when she heard I had buttermilk! I'm so glad she did -- these are delicious.
I edited the recipe a bit -- used all whole wheat flour (a mixture of my favorite white wheat flour and whole wheat) and used applesauce in place of the oil! Thus, these gems are a little healthier for you.
Buttermilk Pancakes - From Laura Vander Molen's Grandma
Fill Batch
3 eggs
1/2 C sugar
1/3 C oil*
1/4 tsp. salt
1 quart (4 C) buttermilk
2 3/4 tsp. baking soda
4 C flour**
Half Batch
1 egg
1/4 C sugar
1/6 C oil*
1/8 tsp. salt
2 C buttermilk
1 1/2 tsp. baking soda
2 C flour**
*I used all applesauce
**I used whole wheat and white whole wheat in a 1:1 ratio
Combine all the dry ingredients together in a large bowl.
Add in the applesauce/oil, buttermilk and eggs.
Stir until moistened. Add additional buttermilk or milk, if needed in order to get your pancakes to the right consistency.
Preheat your griddle to 350. Use a soup ladle and pour out your pancakes.
Cook about 5 minutes per side - or until pancakes are lightly browned.
Serve warm -- these were especially delicious with apple-y topping!
These froze really well, so we are enjoying the leftovers!!
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