This is the first request from all my children when asked what they would like for breakfast. To make the recipe even more mouthwatering, I generally will add about a teaspoon or two of lemon juice. And yes, I often yield to the cries for chocolate by adding about a cup of semi-sweet chocolate chips to the mix.
4 tbsp Buttermilk
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 cup water
2 tbsp veggie oil
Sprinkle of Cinnamon to taste
Sprinkle of Nutmeg to taste
1 tsp Almond Extract
Dash of ground Cloves
Mix together dry ingredients: flour, buttermilk, sugar, baking powder, baking soda. Add egg and veggie oil. Add water to batter (for thick pancakes, add less water; for thin pancakes, add more water). Season with cinnamon, nutmeg, almond extract and cloves.
Ladel batter onto a greased skillet at medium heat. When pancake starts to bubble, flip and brown the opposite side.
Serve with butter and maple syrup. Add berries or chocolate if desired.
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