Buttermilk Pancakes

These are the best pancakes I have ever had. They are light and fluffy. They are from the back of the SACO powdered buttermilk which you find by the powdered milk at any grocery store. Very convenient stuff!

4 Tbsp. powdered buttermilk
1 cup A.P. flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
1 egg
1 cup water
2 Tbsp. vegetable oil or melted butter

Makes ten 4-inch pancakes

Sift dry ingredients together into a mixing bowl. Add beaten egg, water, and oil. Mix until just combined. Do not overbeat! Cook on a griddle at 350 degrees. Flip once small bubbles cover the top of the pancake and the underside is golden brown. Serve topped with sour cream and macerated strawberries or syrup made from Mapeline (just like Grandma Teeples. Yummy!

Instant - makes 2 ¼ cups. (This is very watery)
1 Cup boiling water
2 Cup Sugar
1/2 tsp Mapleline

Pour boiling water over sugar in measuring cup and add Mapleline.


Thick Syrup - makes 2 cups.
2 Tbsp water
¼ Cup Sugar
1 1/2 Cup Corn Syrup
1/2 tsp Mapleline

Combine in Saucepan. Boil 2 minutes. It thickens as it cools.

This recipe costs $.71 to make and is about $.06 per serving.