Saturday, September 24, 2011


I made these in my stoneware 9x13 baking pan. Preheat pan in the oven while the oven is heating up to 375 degrees. Takes about 8 minutes to bake the pancake (no need to flip it over). Touch the top of the center of the pancake lightly to make sure it is done. Slice and serve. Also works great using the usual method in a skillet on the stove top. You could also substitute buttermilk for the milk and vinegar. Can add in 1/2 cup banana, cooked sweet potatoes, blueberries, etc.

3/4 cup buttermilk
1/4 cup skim milk
1 cup 50/50 flour (half white, half whole grain of your choice)
2 tablespoons sweetener of choice (I alternate--agave, honey, molasses, brown rice syrup, maple syrup)
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1 large or extra large egg
2 tablespoons oil

Put milk, the egg and oil in medium mixing bowl and beat well. Whisk the dry ingredients together in a mixing bowl. Add the liquid mixture to the dry ingredients and mix. Poor into a lightly greased, preheated baking sheet and place into the oven. You could make the batter the night before and have it ready to go in the morning.