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2 eggs
1
3
⁄4 cups (425 ml) buttermilk
2 tablespoons (30 ml) sugar
2 tablespoons (30 ml)
vegetable oil
2 teaspoons (10 ml)
baking powder
1
⁄2 teaspoon (2 ml) baking soda
1
⁄2 teaspoon (2 ml) salt
1
3
⁄4 cups (425 ml) all-purpose flour
CHEF’S BLENDER
Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds.
Add remaining ingredients. Cover and blend at Medium about 10 seconds, or just until
mixed; scrape sides of blender jar if necessary.
Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown.
BAR BLENDER
Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds.
Add remaining ingredients. Cover and blend at Pulse 3 times, about 3 seconds each
time, or just until mixed; scrape sides of blender jar if necessary. Continue with Chef’s
Blender directions.
Yield: About 9 servings (two 4-inch [10 cm] pancakes per serving).
Per Serving: About 160 cal, 6 g pro, 23 g carb, 5 g total fat, 1.5 g sat fat,
50 mg chol, 260 mg sod.
BUTTERMILK PANCAKES