Buttermilk Pancake Batter
Yield
5 cupsPrep
10 minCook
0 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 2 c |
buttermilk
or sourmilk |
*
|
|
| 1 ½ | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
|
buttermilk
or sourmilk |
*
|
||
| 23 | ml |
vegetable oil
|
|
Directions
Use a processor or blender.
Put liquid ingredients in first.
Add dry ingredients and blend or process until mixed.
If too thick add a little more buttermilk or sour milk.
Use for pancakes!
