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Yields: 18 pancakes (3-4”) |
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1 1/2 cups flour 1/2 cup Bob’s Oat Bran Cereal 1 Tbsp sugar 1 tsp baking powder 1/2 tsp baking soda 2 Tbsp Saco dry buttermilk powder |
Mix dry ingredients.
If you do not have dry buttermilk, increase the baking powder to 3 tsp. |
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1 egg 2 Tbsp canola oil About 2 cups milk
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Add the egg, oil, and 1 3/4 cups of the milk. Blend well with a wire whisk. Add milk if needed until the batter will run off the spoon like a ribbon. If you like them fluffy, add less milk. If you like them thin as hound dog ears, add more milk.
To make a crepe-style pancake, use 3 eggs and thin out with milk.
Cook the pancakes on medium heat (300 F) on a griddle or a cast iron skillet. Oil the surface with canola oil on a paper towel in between batches. Flip them when the bubbles leave craters and they lose their shine around the edges. Test for doneness by gently pressing the edge of the spatula in the center of the pancake. When it springs back without indenting, the pancakes are done.
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These are “Pat’s Pancakes”, except that I added the oat bran cereal to make them more nutritious for my grandkids. I’m always disappointed when I order pancakes in a restaurant; they never quite live up the standard of Pat’s pancakes.