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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 3/4 cups Low-fat Buttermilk
- 1/2 cups Non-fat Milk
- 1 whole Egg
- 1 Tablespoon Oil
- 3/4 cups All-purpose Flour, Plus More If Needed
- 2 Tablespoons Ground Golden Flax (sometimes I Use 3!)
- 1/4 teaspoons Salt
- 1 teaspoon Baking Soda
Method
- In a medium bowl mix together the buttermilk, milk, egg and oil. Whisk to beat the egg and combine.
- In a small bowl, whisk together the flour, flax, salt and baking soda. Pour the dry ingredients into the wet ingredients, stirring just until incorporated.
- Heat a nonstick griddle or skillet over medium high heat. Lightly butter the surface and ladle 1/4 cup of batter per pancake onto the griddle.
- Cook pancake until bubbles begin to pop on the top. Flip and cook for a minute or so more until bottoms are browned.
- Serve warm with syrup or any of your favorite pancake toppings. Our favorites are bananas, raisins and walnuts!
- Edited to add: We had a comment from a reader that her batter was too runny. While I have used these proportions successfully for years, it may be necessary to add a bit more flour if your batter is too thin. Add flour a few tablespoons at a time until you achieve a good pancake batter consistency. Enjoy!
