Buttermilk Pancakes
alt.bread.recipes/JW (2001)
Source: adapted from the back of SACO Buttermilk Blend envelope
Makes 10 (4-inch) pancakes. Recipe can be easily doubled.

This is my family's favorite pancake recipe. The buttermilk powder lasts indefinitely in the refrigerator, unlike liquid buttermilk. Do *not* try to reconstitute the buttermilk powder!

1/4 cup dried buttermilk (or 1 envelope of SACO Buttermilk Blend)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg -- beaten
1 cup water
1/2 teaspoon vanilla extract
2 tablespoons vegetable oil

Combine dry ingredients in a medium-sized bowl. Add beaten egg, water, vanilla and oil. Beat just until batter is smooth. DO NOT OVERBEAT.

Drop batter from a spoon onto a hot, greased griddle and cook until top is full of tiny bubbles and the underside is brown. Turn and brown on the other side.

The original recipe did not contain vanilla extract.

NOTES: To make the pancakes even richer, we sometimes replace the water in the recipe with milk.