Lindsey bought some buttermilk last week for something or other, but it has been sitting in the fridge without being opened. I was hungry earlier, so I started looking for recipes that use buttermilk. It was not long until I ran into this one:

• 1 cup all-purpose flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 beaten egg
• 1 cup buttermilk
• 2 Tablespoons oil

Mix the dry ingredients together. Mix the egg, buttermilk and oil together and add all at once to the dry ingredients.

Stir until slightly lumpy. Cook in a hot non-stick and lightly-greased or buttered skillet.

Makes about 4 regular-sized pancakes, or three with a 6" diameter.

Surprisingly, the recipe did not need any tweaking! (Unlike the peanut butter fudge recipe I have been adjusting for the last month or two.) I highly suggest that you use Earth Balance (or butter, if you must) in the skillet. I found the pancakes irresistible, and I ate mine without any syrup.

Labels: Health, Personal