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> Buttermilk Pancakes, Breakfast
post Aug 10 2004, 11:52 PM
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1 egg
1 cup stone ground whole wheat pastry flour
1 cup buttermilk
2 tbsp melted butter
1 tbsp Splenda
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a medium sized bowl;
Beat egg. Add remaining ingredients. Stir until just smooth (batter will be thick). Do not overmix.

Cook on griddle as usual.

This recipe can be doubled. The leftovers freeze well and can be reheated in the microwave for a quick breakfast.

This post has been edited by molly: Feb 18 2005, 02:34 AM
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post Feb 18 2005, 02:49 AM
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I have been using a similar recipe with some modifications for over a year now and it is very good.

I use stevia instead of Splenda (not 1 tablespoon of course).
For buttermilk I use 1 cup of milk and 1 tablespoon of vinegar.
I use coconut oil instead of butter sometimes.

For extra thickness sometimes I will add a bit more flour.

P.S. I use fresh ground soft white wheat.
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post Sep 29 2008, 04:31 PM
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I make the buttermilk pancakes all the time out the Sugar Busters for kids cookbook. MY KIDS LOVE THEM!!!!! Not only do they have whole wheat flour but they also have rolled oats!!! They are so good I make a double batch and freeze them so we can pop them in the toaster in the morning for breakfast so they still have the same consistency as when I made them. All four of us use Cary's Sugar free Maple Syrup.
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