Tempo di cottura: 10 minutes Porzioni: 4
2 cups Low-fat Buttermilk
2 tablespoons Canola Oil
1 1/4 cups Unbleached Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 tablespoon Sugar
Mix egg, buttermilk, and oil in medium mixing bown.
Mix dry ingredients in a 2-cup measuring cup and add to buttermilk mixture, stirring until blended but still lumpy. At this point you may add wild blueberries if you like, but the hotcakes are delicious just plain!
Drop by serving spoonfuls on medium hot griddle, about 375 degrees. Turn when bubbles appear. Serve with Promise Margarine and Vermont maple syrup. Makes about 24 small hotcakes, enough for 4 people.
My falmily has made these hotcakes for at least four generations of Southern cooks. Enjoy!