Buttermilk Pancakes

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L.a. Times

Breakfasts

Buttermilk Pancakes

VARIATIONS: Nut Pancakes Stir 1/3 cup chopped nuts into batter. Corn Pancakes Immediately after pouring batter onto griddle, sprinkle 1 TB drained whole-kernel corn over each pancake. Blueberry Pancakes Immediately after pouring batter on griddle, sprinkle 1 TB fresh or well-drained canned or frozen blueberries over each pancake. Banana Pancake Immediately after pouring batter onto griddle, place 2 to 3 thin banana slices on each pancake. ----