©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Breakfast for dinner = Yum!

What to do with Ham leftovers from Easter Dinner?? Make breakfast for dinner! That was Victoria's idea last night. She wanted eggs, ham and pancakes and not bisquick pancakes...

So I whipped up a batch of buttermilk pancakes.

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a griddle to medium high heat, lightly spray with cooking spray.

Pour the wet mixture into the dry mixture, using a whisk to blend. Stir until it's just blended together. Do not over mix! Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Flip when nice and brown.

Oh and if you don't have ready made buttermilk, you can make your own. The recipe for buttermilk is 1 cup of milk to 1 tbs of an acid like white vinegar or lemon juice.

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