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Cinnamon Buttermilk Pancakes

Kraft Memeber Recipe
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Makes: 14 to 16 (three-inch) pancakes Total Time: 20 min
Category: Breakfast/Brunch Sub Category: Pancakes/Waffles

what you need
  • 1 cup flour
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 egg
  • 1 cup buttermilk, more if needed to thin out batter
  • 2 Tbsp. butter, melted
  • 1/2 tsp. vanilla
  • 1/2 tsp. cinnamon
make it
Preheat a lightly oiled griddle or fry pan. Sift and measure flour; sift again with sugar, salt and baking soda.

Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Add vanilla and cinnamon. Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.

Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break. Serve immediately.
Blueberry Buttermilk Pancakes: Stir in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened whipped cream or sour cream and additional blueberries.
Apple Buttermilk Pancakes: Fold 1 cup chopped apple into batter.

Strawberry Buttermilk Pancakes: Fold 1 cup thinly sliced berries into batter.

Pineapple Buttermilk Pancakes: Fold 1 (3 3/4 oz.) can well-drained crushed pineapple into batter.

Peanut Butter Pancakes: Blend 1/3 cup creamy-style peanut butter into batter.

Chopped Apple and Cinnamon Pancakes: Chop apple to an 1/8 inch dice. Microwave chopped apple on high 1 minute. Sprinkle lightly with cinnamon sugar. Stir into batter.
Average Rating  (2)
Rated  by ajbrumbaugh on 9/12/2009 These pancakes were very good. I made them because I was looking for a pancake recipe that used apples. I also added pecans.
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