buttermilk pancakes

This is my favorite pancake recipe (it's my mom's). It's so good that it doesn't even need syrup, although that's never stopped me from pouring it on thick.

This recipe originally calls for buttermilk, and it is superb when made the original way. But if you need to make it non-dairy, all you need to do is to just coddle some of your own "buttermilk" using soy milk. Easy as a stack of pancakes!

To "make" buttermilk...measure out almost one cup of soymilk (basically one cup minus one tablespoon or so - eyeball it). Then add enough vinegar to equal one cup. Let that sit while you mix everything else together (gives it time to coddle).



In a batter bowl, mix together 1 cup of flour, 1 tablespoon of sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 egg (or two egg whites or 1/4 cup egg substitute), and 1 tablespoon butter or margarine (I've also used 1 tablespoon of I Can't Believe It's Not Butter Spray instead of butter to save calories and fat). Finally, add the "buttermilk."

Stir everything together and then cook on a pancake griddle or nonstick skillet.

Once you start to see bubbles appear on the top, flip!

This recipe makes enough for about 3 people, but it can be easily doubled or tripled!

Buttermilk Pancakes

1 cup flour
1 T. sugar
1/2 t. salt
1/2 t. baking soda
1 egg
1 cup buttermilk (see notes above on how to make dairy-free buttermilk)
1 T. butter

Stir together and cook on pancake griddle. Makes 3 servings.

Nutrition (calculated using whole egg, soymilk, and Smart Balance spread): 253 cal, 7g fat, 2g saturated fat, 0g trans fat, 70mg cholesterol, 687mg sodium, 39g carbs, 1g fiber, 6g sugars, 9g protein, 9% vit A, 0% vit C, 12% calcium, 14% iron.