"Grandma Weeza's" Buttermilk Pancakes - Plus

From
Pancakes:
2 eggs (slightly beaten)
2 cups buttermilk (best) or sour milk (good)
2 cups flour
1 tsp. baking soda
2-3 Tbsp. sugar
1 tsp salt
1 1/2 tsp baking powder
3 Tbsp. melted shortening or oil

Use just one bowl. Beat eggs, add buttermilk
(with baking soda stirred in). Stir - add flour, sugar, salt and baking powder.
Stir. Fold in shortening. (Caution: Do Not overstir; Grandma says leave a few lumps.)
Lightly grease or spray with Pam a griddle heated to 375 degrees.
Spoon 4" circles of batter and turn when puffed
up and full of little bubbles. *May add blueberries,
or drained pineapple bits after batter is poured.
Smell has been known to wake grandsons from deep slumber!
Makes 12-15.

OPTIONAL - Spread:
4oz. cream cheese (softened)
2 T. oleo or butter (softened)
2-3 heaping T. powdered sugar
(beat until smooth with fork or wisk)

Filling:
2 large, tart apples (peeled and sliced) Toss with 1/3 cup sugar, scant T. flour, 1/2 tsp. cinnamon, dash salt. Saute' mixture in small skillet with 1 1/2 T. butter & 1 T. water until just tender.

Spread hot pancake, face-down, generously with cream cheese and spread and fill with 2 T. of apple mixture. Fold pancake "taco-style" or roll-up; dust with powdered sugar and serve accompanied by butter and maple syrup. Fills about 8 pancakes. M-m-m, forget the calories.

Back to Recipe