Buttermilk Pancakes
Buttermilk: Originally, buttermilk was the liquid remaining after cream was churned into butter, but today it’s made by adding lactic-producing bacteria and nonfat milk solids to pasteurized milk. Buttermilk can be made from whole milk, but the more popular varieties are low-fat (1 percent fat) and reduced-fat (1.5 percent fat).
Everyone’s talking “back to basics.” What could be more down-home than fluffy hot pancakes with warm maple syrup? We think we’ve done “back to basics” one better by adding whole-grain oats and toasted pecans to the batter, and cooking the pancakes in a nonstick skillet lightly brushed with oil.
Yields: 12 pancakes
Total Time: 40 minutes
Ingredients:
One 3-ounce can pecans
2 cups buttermilk
1 1/2 cups quick-cooking oats, uncooked
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs Confectioners’ sugar
1 tablespoon salad oil
1 cup maple or maple-flavor syrup
1/4 to 1/2 teaspoon ground cinnamon Grapes and strawberries for garnish
Directions:
1. In nonstick 12-inch skillet over medium-high heat, cook pecans until golden brown. Cool pecans slightly; coarsely chop.
2. In large bowl, combine buttermilk, oats, flour, baking soda, salt, eggs, and 1 tablespoon confectioners’ sugar and stir just until flour is moistened; stir in toasted pecans.
3. Over medium heat, heat same skillet until hot; brush lightly with salad oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platter; keep warm. Repeat until all batter is used, brushing skillet with more salad oil if necessary.
4. In small saucepan over medium heat, heat maple syrup until very warm. In cup, mix cinnamon with 1 tablespoon confectioners’ sugar. Sprinkle pancakes with cinnamon-sugar; serve with warm maple syrup. Garnish platter with fruit.
Nutritional Information:
Based on individual serving.
Calories: 215
Total Fat: 8 g
Cholesterol: 37 mg
Sodium: 90 mg