Buttermilk Pancakes

So, if you haven't noticed, we really like to make things from scratch around here.  It's not because I'm against "prepared foods."  It's just that I think from scratch stuff tends to taste better, and I just like to cook.  Knowing what goes into your food is an added bonus.  This morning, I made buttermilk pancakes for breakfast.  They really aren't that much harder to make than from a mix, so why not?  I usually double the recipe and freeze the leftovers.  I just throw them in the toaster for the picky two year old who would live on pancakes and milk if I let him.  And of course we serve it with homemade buttermilk caramel syrup.

Here's the recipe (adapted from Better Homes and Garden's recipe book):

Buttermilk Pancakes

1 c. flour

1 tbsp sugar

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 beaten egg

1 c. buttermilk

2 tbsp vegetable oil

I like to mix my batter in the blender.  I put the eggs, buttermilk, and oil in first, then put the dry ingredients on top.  I blend it for about a minute.  Cook over medium heat in a heavy skillet, turning to the second side when the pancakes are bubbly and dry on the edges.

Variations:  You may substitute 1 c. of milk for the buttermilk, but increase the baking powder to 2 tsp and omit the baking soda.  You can also add some cinnamon chips to the batter after it's blended.