Buttermilk Oatmeal Pancakes

I made these pancakes on Saturday morning last week and my husband went crazy over them. He is particular about pancakes and he does not like pancakes from packages. So we always make our pancakes from scratch at home. Now that we have made some changes with what we eat around here, we have replaced bleached flour with unbleached with more whole grains. I plan to buy some whole wheat, too. These oatmeal pancakes tasted quite fantastic. Thanks to buttermilk, the texture of the pancakes were soft and fluffy. And the unique taste of unbleached flour with whole grains and the oats made these pancakes a winner. I was glad that my husband loved these because I wasn't sure how he'd react to these new and different pancakes. So hooray!

Buttermilk Oatmeal Pancakes

Makes about 6 servings/1 serving=2 pancakes (about 280 calories)

Ingredients:

2 1/2 cups buttermilk
1 cup rolled oats
2 cups unbleached flour mixed with whole grains (You may replace this with 1 cup white flour and 1 cup wheat flour)
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
1 teaspoon vanilla
1 teaspoon oil
Cooking spray

Directions:

In a medium bowl, mix buttermilk and rolled oats; let stand for about 20 minutes to soften the oats.

Stir together flours, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

Mix together egg, egg whites, vanilla, and oil in a small bowl with a whisk or a fork. Pour it into the buttermilk mixture and stir with a wooden spoon. Combine the flour mixture and the liquid together and stir until it creates a lumpy batter.

Spray a non-stick skillet with a cooking spray, and heat the pan over medium heat. When the pan is hot, using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Repeat with remaining batter. Serve with Agave Nectar or maple syrup if desired.

Enjoy!!

Buttermilk Oatmeal Pancakes

I made these pancakes on Saturday morning last week and my husband went crazy over them. He is particular about pancakes and he does not like pancakes from packages. So we always make our pancakes from scratch at home. Now that we have made some changes with what we eat around here, we have replaced bleached flour with unbleached with more whole grains. I plan to buy some whole wheat, too. These oatmeal pancakes tasted quite fantastic. Thanks to buttermilk, the texture of the pancakes were soft and fluffy. And the unique taste of unbleached flour with whole grains and the oats made these pancakes a winner. I was glad that my husband loved these because I wasn't sure how he'd react to these new and different pancakes. So hooray!

Buttermilk Oatmeal Pancakes

Makes about 6 servings/1 serving=2 pancakes (about 280 calories)

Ingredients:

2 1/2 cups buttermilk
1 cup rolled oats
2 cups unbleached flour mixed with whole grains (You may replace this with 1 cup white flour and 1 cup wheat flour)
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
1 teaspoon vanilla
1 teaspoon oil
Cooking spray

Directions:

In a medium bowl, mix buttermilk and rolled oats; let stand for about 20 minutes to soften the oats.

Stir together flours, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

Mix together egg, egg whites, vanilla, and oil in a small bowl with a whisk or a fork. Pour it into the buttermilk mixture and stir with a wooden spoon. Combine the flour mixture and the liquid together and stir until it creates a lumpy batter.

Spray a non-stick skillet with a cooking spray, and heat the pan over medium heat. When the pan is hot, using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Repeat with remaining batter. Serve with Agave Nectar or maple syrup if desired.

Enjoy!!

Buttermilk Oatmeal Pancakes

I made these pancakes on Saturday morning last week and my husband went crazy over them. He is particular about pancakes and he does not like pancakes from packages. So we always make our pancakes from scratch at home. Now that we have made some changes with what we eat around here, we have replaced bleached flour with unbleached with more whole grains. I plan to buy some whole wheat, too. These oatmeal pancakes tasted quite fantastic. Thanks to buttermilk, the texture of the pancakes were soft and fluffy. And the unique taste of unbleached flour with whole grains and the oats made these pancakes a winner. I was glad that my husband loved these because I wasn't sure how he'd react to these new and different pancakes. So hooray!

Buttermilk Oatmeal Pancakes

Makes about 6 servings/1 serving=2 pancakes (about 280 calories)

Ingredients:

2 1/2 cups buttermilk
1 cup rolled oats
2 cups unbleached flour mixed with whole grains (You may replace this with 1 cup white flour and 1 cup wheat flour)
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
1 teaspoon vanilla
1 teaspoon oil
Cooking spray

Directions:

In a medium bowl, mix buttermilk and rolled oats; let stand for about 20 minutes to soften the oats.

Stir together flours, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

Mix together egg, egg whites, vanilla, and oil in a small bowl with a whisk or a fork. Pour it into the buttermilk mixture and stir with a wooden spoon. Combine the flour mixture and the liquid together and stir until it creates a lumpy batter.

Spray a non-stick skillet with a cooking spray, and heat the pan over medium heat. When the pan is hot, using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Repeat with remaining batter. Serve with Agave Nectar or maple syrup if desired.

Enjoy!!

Amazing Cinnamon Rolls

I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months ago and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter. 

You may be overwhelmed when you see the recipe because it looks complicated and takes a long time make the rolls but let me tell you, it's not that complicated and yes, it does take a little while to make them but it's totally worth it! If you want to impress your boyfriend, girlfriend, or your roommates, or anyone, you have to make these. They will love you! My husband loves me! And my little baby boy.... he's had three rolls already and begging me for more!

My favorite part about these rolls is definitely the dough. The dough is so soft and flaky - almost a texture of nice, warm dinner rolls. Every bite is seriously mouthwatering and heavenly. 

Cinnamon Rolls
Adapted and changed from The Pioneer Woman

Printable Recipe

Ingredients and direction:

1 quart whole milk
1 cup vegetable oil
1 cup sugar

Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)

2 packages active dry yeast

When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.

8 + 1 cup all purpose flour

Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.

1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt

Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)

3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.

Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.

**Frosting**
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt

Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.

ENJOY!!

Sook the Cook

Amazing Cinnamon Rolls

I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months ago and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter. 

You may be overwhelmed when you see the recipe because it looks complicated and takes a long time make the rolls but let me tell you, it's not that complicated and yes, it does take a little while to make them but it's totally worth it! If you want to impress your boyfriend, girlfriend, or your roommates, or anyone, you have to make these. They will love you! My husband loves me! And my little baby boy.... he's had three rolls already and begging me for more!

My favorite part about these rolls is definitely the dough. The dough is so soft and flaky - almost a texture of nice, warm dinner rolls. Every bite is seriously mouthwatering and heavenly. 

Cinnamon Rolls
Adapted and changed from The Pioneer Woman

Printable Recipe

Ingredients and direction:

1 quart whole milk
1 cup vegetable oil
1 cup sugar

Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)

2 packages active dry yeast

When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.

8 + 1 cup all purpose flour

Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.

1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt

Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)

3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.

Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.

**Frosting**
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt

Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.

ENJOY!!

Sook the Cook

Amazing Cinnamon Rolls

I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months ago and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter. 

You may be overwhelmed when you see the recipe because it looks complicated and takes a long time make the rolls but let me tell you, it's not that complicated and yes, it does take a little while to make them but it's totally worth it! If you want to impress your boyfriend, girlfriend, or your roommates, or anyone, you have to make these. They will love you! My husband loves me! And my little baby boy.... he's had three rolls already and begging me for more!

My favorite part about these rolls is definitely the dough. The dough is so soft and flaky - almost a texture of nice, warm dinner rolls. Every bite is seriously mouthwatering and heavenly. 

Cinnamon Rolls
Adapted and changed from The Pioneer Woman

Printable Recipe

Ingredients and direction:

1 quart whole milk
1 cup vegetable oil
1 cup sugar

Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)

2 packages active dry yeast

When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.

8 + 1 cup all purpose flour

Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.

1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt

Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)

3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.

Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.

**Frosting**
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt

Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.

ENJOY!!

Sook the Cook

Pumpkin Puff Pancakes w/ Apple Cider Syrup

Are you looking for a perfect fall breakfast food? This is it, everyone! You have to make these for breakfast or maybe for breakfast-for-dinner sometime. I was first introduced to these amazing pumpkin pancakes about a week ago by Hollie at a cooking group that I am in. And now I've told all my in-laws that I'm making these for breakfast on Thanksgiving. Oh and the apple cider syrup... it smells heavenly. And it makes the pancakes truly amazing. I'm planning to make a jar of it this weekend. I'm really excited about it.

Pumpkin Puff Pancakes w/ Apple Cider Syrup (from Hollie F.)
Printable Recipe

Pancakes:

Ingredients:

1 cup flour

1 tablespoon sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup milk

1/2 cup pumpkin

2 egg yolks

2 tablespoons butter, melted

2 egg whites

Directions:

Mix all dry ingredients together in large bowl. In a different bowl, mix all wet ingredients together, reserving egg whites. Mix dry and wet ingredients together. Beat egg whites until stiff. Fold into mixture. Cook 1/3 cup pancakes on hot pan. Serve with apple syrup.

Apple Cider Syrup:

Ingredients:

2 tablespoons butter, melted

1/2 cup corn syrup

3/4 cup apple cider

1/2 cup brown sugar

1/2 teaspoon lemon juice

Cinnamon and nutmeg to taste

Directions:

Combine all ingredients in a pot. Bring to boil and let simmer 15-20 minutes. Serve hot.

Pumpkin Puff Pancakes w/ Apple Cider Syrup

Are you looking for a perfect fall breakfast food? This is it, everyone! You have to make these for breakfast or maybe for breakfast-for-dinner sometime. I was first introduced to these amazing pumpkin pancakes about a week ago by Hollie at a cooking group that I am in. And now I've told all my in-laws that I'm making these for breakfast on Thanksgiving. Oh and the apple cider syrup... it smells heavenly. And it makes the pancakes truly amazing. I'm planning to make a jar of it this weekend. I'm really excited about it.

Pumpkin Puff Pancakes w/ Apple Cider Syrup (from Hollie F.)
Printable Recipe

Pancakes:

Ingredients:

1 cup flour

1 tablespoon sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup milk

1/2 cup pumpkin

2 egg yolks

2 tablespoons butter, melted

2 egg whites

Directions:

Mix all dry ingredients together in large bowl. In a different bowl, mix all wet ingredients together, reserving egg whites. Mix dry and wet ingredients together. Beat egg whites until stiff. Fold into mixture. Cook 1/3 cup pancakes on hot pan. Serve with apple syrup.

Apple Cider Syrup:

Ingredients:

2 tablespoons butter, melted

1/2 cup corn syrup

3/4 cup apple cider

1/2 cup brown sugar

1/2 teaspoon lemon juice

Cinnamon and nutmeg to taste

Directions:

Combine all ingredients in a pot. Bring to boil and let simmer 15-20 minutes. Serve hot.

Pumpkin Puff Pancakes w/ Apple Cider Syrup

Are you looking for a perfect fall breakfast food? This is it, everyone! You have to make these for breakfast or maybe for breakfast-for-dinner sometime. I was first introduced to these amazing pumpkin pancakes about a week ago by Hollie at a cooking group that I am in. And now I've told all my in-laws that I'm making these for breakfast on Thanksgiving. Oh and the apple cider syrup... it smells heavenly. And it makes the pancakes truly amazing. I'm planning to make a jar of it this weekend. I'm really excited about it.

Pumpkin Puff Pancakes w/ Apple Cider Syrup (from Hollie F.)
Printable Recipe

Pancakes:

Ingredients:

1 cup flour

1 tablespoon sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup milk

1/2 cup pumpkin

2 egg yolks

2 tablespoons butter, melted

2 egg whites

Directions:

Mix all dry ingredients together in large bowl. In a different bowl, mix all wet ingredients together, reserving egg whites. Mix dry and wet ingredients together. Beat egg whites until stiff. Fold into mixture. Cook 1/3 cup pancakes on hot pan. Serve with apple syrup.

Apple Cider Syrup:

Ingredients:

2 tablespoons butter, melted

1/2 cup corn syrup

3/4 cup apple cider

1/2 cup brown sugar

1/2 teaspoon lemon juice

Cinnamon and nutmeg to taste

Directions:

Combine all ingredients in a pot. Bring to boil and let simmer 15-20 minutes. Serve hot.

Blueberry Buttermilk Pancake

This wonderful blueberry buttermilk pancakes is our family's favorite breakfast. The pancakes are so flaky, they literally melt in your mouth. Substitute with raspberries or blackberries if desired. Oh, one more thing, if you're trying to avoid having too much sugar, try agave brand syrup. It's sugar free but still very tasty. It's become my favorite kind of syrup now.

Blueberry Buttermilk Pancake
Recipe from Arlyn

Ingredients:

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries, fresh or frozen

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Grease heated griddle if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Top the batter with 4-6 fresh or frozen blueberries. Turn panckaes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

Enjoy!!

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Blueberry Buttermilk Pancake

This wonderful blueberry buttermilk pancakes is our family's favorite breakfast. The pancakes are so flaky, they literally melt in your mouth. Substitute with raspberries or blackberries if desired. Oh, one more thing, if you're trying to avoid having too much sugar, try agave brand syrup. It's sugar free but still very tasty. It's become my favorite kind of syrup now.

Blueberry Buttermilk Pancake
Recipe from Arlyn

Ingredients:

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries, fresh or frozen

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Grease heated griddle if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Top the batter with 4-6 fresh or frozen blueberries. Turn panckaes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

Enjoy!!

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Blueberry Buttermilk Pancake

This wonderful blueberry buttermilk pancakes is our family's favorite breakfast. The pancakes are so flaky, they literally melt in your mouth. Substitute with raspberries or blackberries if desired. Oh, one more thing, if you're trying to avoid having too much sugar, try agave brand syrup. It's sugar free but still very tasty. It's become my favorite kind of syrup now.

Blueberry Buttermilk Pancake
Recipe from Arlyn

Ingredients:

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blueberries, fresh or frozen

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Grease heated griddle if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Top the batter with 4-6 fresh or frozen blueberries. Turn panckaes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

Enjoy!!

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Favorite Buttermilk Pancakes

One of my favorite parts about visiting my in-laws is the breakfast. Oh my - my in-laws make the BEST breakfasts!!! It is seriously amazing and every night, I went to bed looking forward to waking up in the morning and have delicious breakfast. They have the most amazing breakfast recipes, like these pancakes, waffles, aebleskivers, french toasts, etc (I will make sure to post these recipes soon) This buttermilk pancake recipe is definitely the best I've ever tried. Each pancake is so fluffy, it melts in your mouth. If you have guests over at your house and want to impress them with the greatest breakfast, you MUST make these! The only side effect that I can think of to this is that they will love you so much that they may want to visit you a little "too often".
Buttermilk Pancakes

1 egg
1 cup buttermilk
2 tablespoons salad oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Direction:

Beat egg. Add remaining ingredients in order listed and beat with rotary beater until smooth.

Grease heated griddle if necessary. Pour batter from tip of large spoon or from pitcher onto hot griddle. Turn panckaes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown.

Makes 10 4-inch pancakes.

Variation: You may add chocolate chips, blueberries, raspberres, etc to the batter according to your liking.