The last few years have been difficult ones with the downturn in the economy. Food prices nearly doubled as the gasoline prices tripled, and we've all had to adjust our menus and shopping accordingly. Pancakes are an economical choice any time of day, and a favorite of most children.
This classic buttermilk pancake recipe from the original 1950 Betty Crocker's Picture Cookbook is the recipe I made while you were growing up. Adjust the liquid to make thinner or thicker pancakes depending on your family's preference. If you replace half of the flour with whole wheat flour you'll have a complete protein when it combines with the buttermilk.
1-1/4 cups buttermilk or sour milk
1/2 tsp. baking soda
1-1/4 cups flour
1 tsp. sugar
2 Tbsp. soft shortening (I used canola oil)
1 tsp baking powder
1/2 tsp salt
Preheat skillet on medium heat. Beat egg well. Stir in remaining ingredients one at a time. Beat until smooth. Pour batter by spoonfuls onto lightly greased skillet. Allow cakes to bake on one side until puffed and bubbly. Turn cakes just as bubbles start to break and brown the other side. Keep warm between folds of a tea towel in a warm oven.
Makes 16 4" cakes
- This recipe doubles easily, and the pancakes can be refrigerated or frozen and reheated throughout the week.
- Consider using applesauce or thinned homemade jams as a healthy alternative to syrup.
- For an extra-special treat, drop chocolate bits or blueberries onto the uncooked side of the pancake to make a child's initial.