Better Than Copycat Buttermilk Pancakes! |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These pancakes are soooooooo good. I have been trying for a great pancake recipe for a long time. I finally found one with the help of my wonderful nephew, Gabriel. Try them. You will be pleasantly surprised! These pancakes are made with Splenda. Thanks Gabriel for helping your Nana. I love you. Ingredients:
2 1/2 cups flour |
1/2 cup splenda sugar substitute |
1 teaspoon salt |
1 teaspoon baking soda |
4 teaspoons baking powder |
2 eggs (slightly beaten) |
4 tablespoons vegetable oil |
3 cups buttermilk (or 2 1/2 cups milk & 1/2 cup vinegar) |
Directions:
1. 1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
2. 2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
3. 3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
4. 4. Pour approximately 1/3 cup batter for each pancake.
5. 5. Cook until bubbles form on top and the edges start to look dry.
6. 6. Turn with a spatula and cook the other side to a rich, golden brown.
7. 7. Remove pancake and top with butter and syrup and enjoy!
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