One of my favorite breakfast foods is pancakes. I don’t tend to eat them much anymore but I still enjoy making them for my nephews on weekends at the cottage. You can buy pancake mix but I prefer to make my own. The grandparents are usually around on the weekend. Making my own batter allows me to control the fat and sodium. This batch makes about 20 pancakes which can feed a family… or at the very least, two hungry, growing boys. 
Buttermilk Pancakes
2 cups unbleached white flour, sifted
1/2 teaspoon salt
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1 whole egg
2 1/4 cups 1% buttermilk
2 teaspoons skim milk
1 tablespoon safflower oil
Preheat griddle to 375. Blend all ingredients in a mixing bowl with a wire whisk. Dip up batter (I like to use the 1/4 cup measuring cup I used to measure out the buttermilk) into a non-stick electric griddle. Flip pancakes when top side is bubbly and a few bubbles have broken.
Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about
Mon, Nov 23, 2009
Starters