2 cups flour, all-purpose
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
2 cups buttermilk
1 tbs. sugar
2 whole eggs
1/4 cup canola oil
Sift flour, sugar, baking powder, baking soda, and salt into large bowl.
Combine eggs, buttermilk and oil in medium bowl. Stir liquid ingredients
into dry ingredients until moistened. Let stand 10 minutes. Preheat griddle
over medium heat, grease lightly. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook until tops are bubbly and appear dry. Turn and cook until browned, about 2 minutes.
VARIATIONS:
Nut Pancakes -- Stir 1/3 cup chopped nuts into batter.
Blueberry Pancakes -- Immediately after pouring batter on griddle, sprinkle 1 tbsp. fresh or well-drained canned or frozen blueberries over each pancake.
Banana Pancake -- Immediately after pouring batter onto griddle, place 2 to 3 thin banana slices on each pancake.
Cherry Macadamia Nut Pancakes -- chop and soak 1 cup dried cherries in warm water for 10 minutes. Combine with 1/3 cup chopped macadamia nuts. Immediately after pouring batter onto griddle, sprinkle into pancakes, reserving some to serve on top with whipped cream.
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