Angela's Buttermilk Pancakes Print E-mail
My friend, Angela, passed this recipe on to me.  I’m not sure where she got it from, but it is the best I’ve tasted.  These pancakes are light, fluffy, and almost crepe-like.  The SOFT white wheat is critical.  If hard wheat is used, the pancakes will be heavier and grainer.  Also, don’t forget the vanilla; it makes them smell wonderful!

3 cups freshly milled SOFT WHITE wheat flour
1 tsp. salt
1 tsp. baking soda
2 ½ tsp. baking powder
4 well-beaten eggs
3 cups buttermilk
1/3 cup oil
2 tsp. vanilla 

Heat griddle on medium. Stir together the four dry ingredients in a bowl.  Mix the liquids in a separate bowl.  Whisk liquids into dry ingredients, mixing well. 

Pour batter in 3-inch circles on griddle.  When lightly brown, turn pancakes.  While making these pancakes, you may occasionally need to stir the batter if it starts to thicken. 

Serve hot with REAL maple syrup.  Makes about 2 ½ dozen 4-inch pancakes. 

I like to use a mixing bowl that has a spout on the side.  It is then so easy to pour the batter onto the griddle instead of using a ladle.  These pancakes freeze well IF you have any left over!  I let them cool completely and then put three or four in a sandwich-size Ziploc.  Makes for a quick, yet nutritious, breakfast or snack.  
Last Updated ( Monday, 04 May 2009 )