"Grandma Weeza's" Buttermilk Pancakes - Plus
- 2 eggs slightly beaten
- 2 cups buttermilk (best) or sour milk (good)
- 2 cups flour
- 1 teaspoon baking soda
- 2 tablespoons sugar - (to 3 tbspns)
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons melted shortening or oil
- CHEESE SPREAD:
- 4 ounces cream cheese softened
- 2 tablespoons oleo or butter softened
- 2 tablespoons powdered sugar - (to 3 tbspns)
Use just one bowl. Beat eggs, add buttermilk (with baking soda stirred in). Stir -- add flour, sugar, salt and baking powder. Stir. Fold in shortening. (Caution: Do Not overstir; Grandma says leave a few lumps.)
Lightly grease or spray with Pam a griddle heated to 375 degrees. Spoon 4 inch circles of batter and turn when puffed up and full of little bubbles. May add blueberries, or drained pineapple bits after batter is poured. Smell has been known to wake grandsons from deep slumber!
For the Cheese Spread: Beat all ingredients together until smooth with a a fork or wire wisk.
This recipe yields 12 to 15 pancakes.
Optional Filling: 2 large, tart apples (peeled and sliced). Toss with 1/3 cup sugar, scant tablespoon flour, 1/2 teaspoon cinnamon, dash salt. Saute mixture in small skillet with 1 1/2 tablespoons butter and 1 tablespoon water until just tender.
Spread hot pancake, face-down, generously with cream cheese and spread and fill with 2 tablespoons of apple mixture. Fold pancake "taco-style" or roll-up; dust with powdered sugar and serve accompanied by butter and maple syrup. Fills about 8 pancakes. M-m-m, forget the calories.