This is the recipe my mother used as I was growing up. It comes from her trusted and well-worn Betty Crocker Cookbook. It became our family favorite when I had children. We use whole grain flours such as oat and brown rice flour, which add texture and flavor.
Heat griddle slowly while mixing batter.
Beat well: 1 egg
Beat in: 1-1/4 cups buttermilk or sour milk ( we often use unsweetened almond milk) 2 tbsp. soft shortening 1-1/4 cups sifted flour 1 tsp. sugar 1 tsp. baking powder 1/2 tsp. soda 1/2 tsp. salt
Beat with rotary beater (or whisk) until smooth. Pour batter onto hot griddle and cook until edges bubble on first side, then turn over and cook for about a minute until golden brown.
BLUEBERRY PANCAKES Follow directions above—-except add 1/2 cup drained fresh or frozen berries to batter, folding in carefully at the last.
