Buttermilk Pancake

Servings : 8 pieces

These light and fluffy pancakes are my family's favorite for breakfast.



INGREDIENTS:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoon baking powder
1 teaspoon vanilla powder
1/4 teaspoon salt
1 cup buttermilk*
3 tablespoons milk
1 egg, slightly beaten
2 tablespoon butter, melted

DIRECTIONS :

1. In a large bowl, combine flour, sugar, baking powder, baking soda, vanilla powder and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a frying pan over medium high heat.
3. Pour the wet mixture into the dry mixture. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

NOTE :
You can substitute the Buttermilk with :
1 cup milk/cream + 1 Tbsp lemon juice. Stir well. Let it sit fir about 10 min until lumps up.
Let your buttermilk, milk and eggs sit out for an hour before baking to get to room temperature and you'll get increased fluff on these.