Tuesday, September 06, 2005

Buttermilk Pancakes

Buttermilk of times past was left after butter was churned. Today it's made by adding bacteria to nonfat or lowfat milk for thickened texture and tangy flavor. I used the cultured buttermilk which comes in powder form which is very convenient as you make the amount required.

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4 tbsp powdered buttermilk
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 cup water
2 tbsp vegetable oil


Sift dry ingredients together into a mixing bowl.

Add beaten egg, water and oil.

Beat just until batter is smooth(do not overbeat).

Drop from a spoon onto a hot, greased griddle and cook until top is full of tiny bubbles and the underside is brown.

Turn and brown the other side.

Serve with maple syrup or whatever filling you wish like red bean paste and kaya


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