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Buttermilk Pancakes Plus




Source of Recipe


cmcarolm/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8224.16

List of Ingredients




2 eggs (slightly beaten)
2 cups buttermilk (best) or sour milk (good)
2 cups flour
1 tsp. baking soda
2-3 Tbsp. sugar
1 tsp salt
1 1/2 tsp baking powder
3 Tbsp. melted shortening or oil

Recipe



Use just one bowl. Beat eggs, add buttermilk (with baking soda stirred in). Stir - add flour, sugar, salt and baking powder. Stir. Fold in shortening. (Caution: Do Not overstir; a few lumps is okay.)

Lightly grease or spray with Pam a griddle heated to 375 degrees.

Spoon 4" circles of batter and turn when puffed up and full of little bubbles.

*May add blueberries or drained pineapple bits after batter is poured.

Makes 12-15.

Optional Spread:
4 oz. cream cheese (softened)
2 T. oleo or butter (softened)
2-3 heaping T. powdered sugar
(beat until smooth with fork or wisk)

Filling:
2 large, tart apples (peeled and sliced)
Toss with 1/3 cup sugar, scant T. flour, 1/2 tsp. cinnamon, dash salt.
Sauté mixture in small skillet with 1½ T. butter & 1 T. water until just tender.

Spread hot pancake, face-down, generously with cream cheese and spread and fill with 2 T. of apple mixture. Fold pancake "taco-style" or roll-up; dust with powdered sugar and serve accompanied by butter and maple syrup.

Fills about 8 pancakes.