Buttermilk Pancakes - Heirloom Recipe - The Hillbilly Kitchen

Why use buttermilk in pancakes? For many hundreds, if not thousands of years, women ground up wheat into a whole grain flour, then soaked it in buttermilk overnight before using it to make quick breads.

These days, we mix in buttermilk to our refined white flour to get that old-fashioned flavor. But we forgot how our grandmothers did it, and so we do it different.

Soaking the whole wheat flour in buttermilk not only makes the resulting bread light and fluffy (as airy as white bread), but it also makes the whole grain vastly more digestible by neutralizing the Phytic acid and making all those vitamins and minerals accessible to our bodies.

Everybody loves pancakes! Don't throw your excess buttermilk away, mix up a batch of light, fluffy buttermilk pancakes with it. Homemade pancakes are healthier than store bought pancake mixes, they cost less and taste better.

Kids love tiny pancakes (About the size of a silver dollar) and it's easy to make different shapes, such as snowmen or teddy bears.

Ingredients:

1 cup - All purpose flour
1 tablespoon - Sugar
2 teaspoons - Baking powder
1/2 teaspoon - Salt
1 - Egg
1 cup - Buttermilk
2 tablespoons - Oil
1/2 teaspoon - Vanilla

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