Buttermilk Pancakes     Serves 4-6

This recipe has been adopted by us from”Tide’s Table” a Maritime Cooking Recipe Book written by Ross and Willa Mavis.  They operate the Inn on the Cove in Saint John, New Brunswick.  It is published by Goose Lane Editions, Fredericton, New Brunswick.

These are light and great tasting pancakes both plain and with PEI Wild Blueberries and with no sugar, can be an option for those watching their sugar intake.

Buttermilk Pancakes     Serves 4-6

2 cups    White (or 1/3 wholewheat and 2/3 white flours)
2 cups    Buttermilk
3         Eggs, beaten
1 tsp.    Baking soda
1/4 cup   Vegetable oil or melted butter
1 tsp.    Salt

Sift dry ingredients together in a large bowl.  Mix wet ingredients together.  Stir wet into dry just prior to cooking; beat well but not until smooth.  Pancakes are lighter if some lumps remain in batter.  I use a 1/4 cup measure for each pancake; 3 pancakes per person.

Cook on a lightly greased, heated griddle or frying pan over medium heat until edges of pancake begin to dry.  Turn and cook until brown and light about 4-5 minutes. 3 pancakes per person ( I butter them after they are flipped and still on the griddle, then put them on the plate with sausages.)

Variation – add: 3/4 cup Fresh or frozen blueberries or l large Peeled and diced tart apple plus 1/2 tsp Cinnamon

I usually take out  1 1/2 cups of plain batter before adding fruit just in case someone wants plain pancakes.  I add it back in later when I am sure what people want.

 

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