PANCAKES
These are delicious! You can make them as listed--buttermilk pancakes or if you don't have buttermilk just decrease the milk to 1 3/4 cups, increase the baking powder to 4 teaspoons, and omit the baking soda. Or, throw a splash of vinegar in the milk as a substitute for buttermilk. Recipe from The Pillsbury Cookbook.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 16 4" pancakes, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat griddle to medium high (400 degrees).
- In a large bowl, beat eggs. Stir in buttermilk and oil.
- Add remaining ingredients and stir just until large lumps disappear.
- For thicker pancakes, thicken with additional flour.
- For thinner pancakes, thin with additional milk.
- Lightly grease heated griddle.
- A few drops of water sprinkled on griddle sizzle and bounce when heat is just right.
- Pour batter, about 1/4 cup at a time, onto hot griddle.
- Bake until bubbles form and edges start to dry. Turn and bake other side.
Nutrition Facts : Calories 286.5, Fat 11.7, SaturatedFat 2.2, Cholesterol 65.3, Sodium 634.8, Carbohydrate 36.4, Fiber 1, Sugar 8.3, Protein 8.6
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