Bran Buttermilk Pancakes
Makes about eighteen 3-inch pancakes
It's important that your baking powder is really fresh; otherwise the rising action will not be fast enough, and your pancakes will be heavy. Check the “use by" date and replace promptly.
Find this recipe and more in Chef Paul Prudhomme's Louisiana Tastes.
¾ cup oat bran flour
½ cup all-purpose flour
1 tablespoon firmly packed light brown sugar
1½ teaspoons baking powder
½ teaspoon salt
1½ cups buttermilk
1 large egg, lightly beaten
3 tablespoons unsalted butter, softened
Vegetable oil cooking spray, optional
how to prepare
In a large bowl combine the bran flour, all-purpose flour, brown sugar, baking powder and salt, and stir until well mixed. Stir in the buttermilk, egg and butter just until moistened. Heat a large skillet or griddle over medium heat-if it's nonstick or well seasoned you won't need the oil, but spray lightly if necessary to keep the pancakes from sticking. Ladle scant ¼-cupfuls of batter onto the skillet or griddle and cook just until bubbles form around the edges. Turn the pancakes and cook until the bottoms are lightly browned. Keep them warm while you make the remaining ones. Serve with warm syrup, melted butter, or fresh fruit with whipped cream.
Copyright© 2000 by Paul Prudhomme