Buttermilk Pancakes

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Grade______/32
• 1 cup all-purpose flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 beaten egg
• 1 cup buttermilk or sour milk**
• 2 tablespoons cooking oil (or try applesauce for a low-fat version!)

Directions
(Day 1)
1. Combine the flour, sugar, baking powder, baking soda, and salt into a zip lock
bag.
2. Combine the egg, buttermilk and oil (or applesauce) in a small zip lock container.

(Day 2)
1. Empty dry ingredients into a large bowl. Make a well in the center of the flour
mixture.
2. Add liquid mixture all at once to flour mixture. Stir until moistened (batter
should be lumpy). Add additional buttermilk to thin batter if necessary.
*Fold in ¼ cup of additional ingredients such a blueberries
3. For standard-size pancakes, pour or spread about ¼ cup batter into a 3-inch
circle onto a hot, lightly greased griddle or heavy skillet. For dollar size pancakes,
pour or spread about 1 tablespoon batter into a 1 inch circle onto a hot, lightly
greased griddle or heavy skillet.
4. Cook over medium heat about 2 minutes on each side or until pancakes are
golden brown, turning to second sides when pancakes have bubbly surfaces and
edges are slightly dry. Serve warm.

Whole wheat- buttermilk pancakes: Prepare as above except substitute ½ C whole

wheat flour for ½ C of the all-purpose flour and brown sugar for sugar.
Pancakes: Prepare as above, except substitute milk for buttermilk, increase baking
powder to 2 tablespoons and omit baking soda.
From Better Homes and Gardens New Cook Book

**Don’t have buttermilk? For each cup of buttermilk or sour milk needed, place 1
Skill/ tablespoon lemon juice or vinegar in a liquid measuring cup. Add enough milk to
Objective make 1 cup total, and let the mixture stand for 5 minutes before using.
 Getting Ready For Lab

Ingredients needed from supply table and purpose:

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Ingredients already in lab and purpose:

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Tools needed and how to use them:

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