Buttermilk Pancake

Since the time I moved to the USA I have fallen in love with Pancakes. Though I have become an addict of the IHOP pancakes I figured it would work out cheaper to make them myself at home and that’s when I started trying out different varieties of pancakes. I love buttermilk pancake and also the multigrain pancakes, and what better than a multigrain-buttermilk pancake?



Ingredients:

Whole wheat flour – ¼ cup
All-purpose flour – ¼ cup
Corn meal – ¼ cup
Coarsely ground quick oats – ¼ cup
Sugar – 2 tsp
Salt – ½ tsp
Baking Soda – ½ tsp
Baking Powder 1 tsp
Cinnamon powder – ½ tsp
Vanilla extract – ¼ tsp
Buttermilk – 1 cup
Egg – 1
Milk – ½ cup
Melted butter – ¼ cup
Water – 2 tbsp

Method of preparation:

1. Leave the buttermilk, egg and milk outside the refrigerator for an hour.
2. In a large bowl, combine the flours, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat together buttermilk, milk first. Beat in the eggs, vanilla extract and finally add the melted cooled butter.
3. Add the wet ingredients with the dry ingredients and blend using a wooden spoon. Do not stir too much. Its ok to have some lumps.
4. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
5. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Happy cooking :)