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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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These light and fluffy pancakes are perfectly portioned for two, so there's no need to worry about what to do with leftover batter. For a special taste treat, I like to prepare them with blueberries.—Annemarie Pietila, Farmington Hills, Michigan Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg, beaten |
1-1/4 cups buttermilk |
2 tablespoons canola oil |
1 cup fresh or frozen blueberries, optional |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, buttermilk and oil; stir into dry ingredients just until blended. Fold in blueberries if desired.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: about 8 pancakes.
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