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  Best Breakfast Pancakes

This recipe has been designated a Guam Diner Favorite!

1 1/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 cup sugar
1/4 tsp salt
1 1/4 cups buttermilk*
1 egg
1/4 cup vegetable oil
1/2 tsp vanilla (optional)


Combine all of the dry ingredients in a medium bowl and stir to mix throughly. Combine all of the wet ingredients in a bowl or large measuring cup and whisk until throughly mixed. Pour the wet ingredients over the dry and mix until smooth and lump free.

Heat a griddle or large frying pan over medium heat adding enough oil to the pan to coat the bottom. Use a crumpled paper towel to spread the oil evenly being careful not to burn yourself (reserve the paper towel for additional oil application between batches.) There shouldn't be a visible layer of oil only enough to make the pan shiny. Test the temperature of the pan by dropping a teaspoon of batter. When the batter bubbles and the bubbles open the pan is ready for cooking.

Add enough batter to the pan to create the size pancakes you want. Let them cook until all the top bubbles open, carefully turn over and cook on the other side briefly. You may need to adjust the heat if the pan becomes too hot.

Serve with butter and syrup or your favorite jam, jelly or honey.

The batter can be stored in the refrigerator for 3 - 5 days securely covered.

*Don't worry if you don't have buttermilk. Just add a teaspoon of vinegar (cider or white) to the milk and let it stand for about 1 minute before adding the other wet ingredients.

Yield: approximately 10 medium size cakes