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|1 Cup Sifted Flour
1 Tablespoon Sugar
½ Teaspoon Salt
½ Teaspoon Baking Soda
1 Cup Knudsen Buttermilk
1 Tablespoons Knudsen Butter-Salted (Melted)
|Preheat a lightly oiled griddle or frying pan. Measure flour and mix with sugar, salt and baking soda. Beat egg in medium bowl. Blend in Knudsen Buttermilk. Add dry ingredients, beating until smooth; blend in melted Knudsen Butter. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break. Serve immediately. Makes 14 to 16 three-inch pancakes.|
Blueberry Buttermilk Pancakes: Stir in 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened Knudsen Whipped Cream or Knudsen Sour Cream.
Apple Buttermilk Pancakes: Fold 1 cup chopped apples into batter.
Strawberry Buttermilk Pancakes: Fold 1 cup thinly sliced berries into batter.
Pineapple Buttermilk Pancakes: Fold 1 can well-drained crushed pineapple into batter.
Peanut Butter Pancakes: Blend 1/3 cup creamy-style peanut butter into batter.