Easy Buttermilk Pancakes (Sydney White)
By LADONMANK
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup Crisco® Pure Vegetable Oil
- 2 cups Martha White® Self-Rising Flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- Sliced bananas, toasted pecans and maple syrup, if desired
Details
Preparation
Step 1
1. HEAT griddle or large skillet to medium-high heat (375°F). Spray lightly with no-stick cooking spray.*
2. BEAT eggs in large bowl with fork or whisk. Add buttermilk and oil; mix well. Add all remaining ingredients; stir just until large lumps disappear. (For thicker pancakes, add additional flour; for thinner pancakes, add additional buttermilk.)
3. POUR about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown. Top with bananas, pecans and maple syrup or your favorite pancake toppings.
VARIATIONS
1. APPLE PANCAKES: Add 1/2 cup shredded peeled apple and 1/2 teaspoon ground cinnamon to batter.
2. BLUEBERRY PANCAKES: Add 1 cup fresh or frozen blueberries to batter.
3. CHEESE PANCAKES: Add 1/2 cup shredded cheese to batter.
4. NUT PANCAKES: Add 1/2 cup chopped nuts to batter.
TIP *Griddle is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if griddle is too cool.
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