Buttermilk Pancakes Using Buttermilk Powder
- 2 cups flour
- 6 tablespoons Powdered Cultured Buttermilk
- 1-1/4 teaspoons soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs, unbeaten
- 2 cups water
- 1/4 cup Darigold Butter, melted
Mix dry ingredients thoroughly. Add remaining ingredients and stir lightly to just moisten dry ingredients. Mixture will be thick and lumpy. Drop by tablespoonfuls onto lightly greased griddle; spread with back of spoon. Turn cakes when top is bubbly and bottom side is golden.
Option: You may use 2 cups of Darigold fluid buttermilk in place of the 6 tablespoons Darigold Powdered Cultured Buttermilk and 2 cups of water. This should be added at the point when the moist ingredients are added to the dry ingredients.
RECIPE YIELD/SERVING SIZE
Makes 24 4-inch pancakes.