A PANCAKE REVIEW.....

Hello, Pancake Lovers...

Those Greek Yogurt Pancakes...

I feel terrible to say that this is one Pioneer Woman recipe that I won't try again.

"I'm sorry, Ree..."

I liked the taste ok...

but the texture wasn't up to par for me.
I think a whole cup of yogurt and only 7 T. flour
didn't do it for me...
HOWEVER.... that's just me....

others might love them so please don't hesitate to give them a try.

At times, I use boxed pancake mix which I sometimes
add sour cream or yogurt...

I've tried many, MANY recipes for pancakes...

the following is, BY FAR, my very favorite.

 I hope, on a morning that you have time to make your own batter,

that you will give these a try.

 Use REAL buttermilk..! ! !

Yes, I know you can make your "buttermilk" using regular milk

and adding vinegar or lemon juice....I've done it a million times....

but I PROMISE YOU.....

it doesn't come even CLOSE to thick, rich, buttermilk. 

So, pick up a quart of buttermilk before you make these

and you won't be disappointed. 

I just came from the grocery store and I bought a quart of 
buttermilk so you don't have to wonder what we'll have for 
breakfast in the morning....
BUT..
I promise not to post about them !

 This is the lightest, fluffiest, best tasting pancake recipe

I've ever found.

Fluffy Buttermilk Pancakes

Ingredients

• 2 cups all purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups well shaken buttermilk (you may need a little more if you want a thinner batter)...NOTE:..I didn't add one bit more than the 2 cups...try it this way FIRST..your batter will be thick...but...will make the BEST little pancakes.
• 2 large eggs
• ¼ cup vegetable oil (I used canola)
• 1 Tablespoon Vanilla... 
•               NOTE...this was not in the original recipe but I ALways add it.

Instructions

1. Mix dry ingredients together in medium bowl.
2. Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
3. Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy. *NOTE..overmixing will cause tough pancakes
4. Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
5. Drop ¼ cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
6. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
7. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.

Serve warm with maple syrup and butter. Makes 10-12 pancakes. 

If you follow the recipe exactly, you will have some

MIGHTY FINE PANCAKES.... 
 **************************************************
OK....I'm done with pancakes for awhile..
wait...
I mean I'm thru POSTING about them 
but I sure am not done with EATING them...:>) 
and
I surely wouldn't mind you sharing YOUR pancake recipes for me to try. 

supporting the following parties:

Full Plate Thurs.

Foodie Friday

Pink Sat.