Ah, Buttermilk Pancakes

The fluffy goodness attained from this recipe outshines any ordinary pancake found at Denny's, IHOP, or from a box of Bisquick. Simple and delicious, they can be adjusted to meet any of your pancake cravings. Here's how to do it:


The Basic Recipe
1/2 c whole wheat flour
1/2 c all-purpose flour
1 t baking soda
1/2 t salt
1 c low-fat buttermilk
1 egg

Stir together the first four ingredients with a fork or whisk. Make a well in the middle. In a separate bowl (or measuring cup) combine the buttermilk and egg, making sure that the two are well mixed. Pour the buttermilk/egg into the well in the dry ingredients and stir just until it comes together; avoid over-stirring as it can create a tougher pancake. Pour into a skillet over medium-low heat. Don't have a panic attack (as I sometimes do) when flipping the pancakes. Remain calm, do it slow, and they won't betray you.

Now, you can add things to this basic formula to make them one-of-a-kind. To the dry ingredients, add cinnamon or pumpkin pie spice. Or, if you want bananas, blueberries, strawberries, walnuts, or anything else you can imagine, add these to the final batter before they hit the pan.

Enjoy these guilt-free pancakes with your choice of toppings.