Many families enjoy Shrove Tuesday, or Fat Tuesday, which is the day leading the 40 days of lent before Easter. Eating pancakes for breakfast, lunch or dinner has always been a favourite thing to do in my house and what’s great about it, is you may end up with leftovers to enjoy later in the week for a quick breakfast.
Buttermilk 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 (25 mL) butter, melted
- 2 tsp (10 mL) vanilla
- 1 tbsp (15 mL) vegetable oil
Preparation
1. In large bowl, whisk together flour, sugar, baking powder and soda and salt; set aside.
2. In another bowl, whisk together buttermilk, egg, butter and vanilla. Pour over flour mixture and whisk until combined but still slightly lumpy.
3. Brush large nonstick skillet or griddle with some of the oil and place over medium high heat. Pour batter using 1/4 cup (50 mL) measure and spread out slightly to form pancakes. Cook until bubbles begin to appear on top, about 3 minutes. Flip over and cook until golden brown, about 1 minute. Remove to plate and repeat with remaining batter.
Makes about 16 pancakes.
Tip: For larger pancakes use a 1/3 cup (75 mL) or 1/2 cup (125 mL) measure or ladle.
