This has got to be the best pancake recipe I've ever tried. It is from my Cooking Light Complete Cookbook. It's awesome, the pancakes turn out light and fluffy and they melt in your mouth. I was going to make them this morning with just cinnamon chips in them, but my husband suggested apples too (Yay Ben!). This combination is to die for!
1 c. all purpose flour
2 Tbs. sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c. buttermilk
1 Tbs. canola oil (or vegetable oil)
1 large egg, lightly beaten
stick of cold butter
Lightly spoon flour into dry measuring cup, level with knife, add to large bowl. Add sugar, baking powder, baking soda, and salt, whisk to combine. Make a well in the center of mixture, set aside.
In separate bowl, combine buttermilk, oil, and egg. Stir to combine. Add to dry ingredients and stir until smooth.
Heat skillet to medium low heat. With cold stick of butter, unpeel end and rub a thin layer of butter over pan. Drop about a 1/4 c. batter onto skillet. Flip pancakes when tops are covered with bubbles and edges look cooked. Remove from pan, and re-butter, then add more batter, continue this way with the rest of the batter.
Yields 9 4 inch pancakes.
Apple Cinnamon Version:
After stirring the dry ingredients and the wet ingredients together a couple of times, add 1 whole apple, peeled and grated, to batter (I used Fuji). Add 1/3 c. cinnamon chips, or 1/2 tsp cinnamon.
I added a little cinnamon to Cool Whip to serve on top of pancakes, it would also be yummy to use real whipping cream, whipped up with some cinnamon.
Soak 1 c. dried blueberries in hot water for 5 minutes. Add to batter. I tried using fresh blueberries once, and it was too bitter for my taste.
Cinnamon Banana Version:
Thickly slice two bananas, cut slices in half. Add cut bananas and 1/2 tsp cinnamon to batter. These are delicious! I learned this combo from my sister-in-law Emma!