I’d just bought readymade pancake mix until recently, when I decided to try my hand at mixing up my own.  For the first time Fanny Farmer let me down with one of her recipes.  I just didn’t like the buttermilk pancake one she had.  So I tried a little experimentation.  My second try was pretty good, so I’m sharing…

1 cup all purpose four
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I use sea salt)
1 egg (I use jumbo from free range non-drugged chickens)
1 cup buttermilk
1/4 cup melted butter
Some whole milk

Generally, I try to get the best organic non-chemically treated basic ingredients I can find.  Usually that’s at Whole Foods.  I think that’s particularly important when it comes to the dairy stuff here…

Mix dry ingredients in one bowl.  In another, beat the egg in the buttermilk.  Then mix the dry ingredients with the wet and add the butter.  Add just enough whole milk to make the batter the right consistency…not too thick or thin. 

Fry over medium heat until the bottoms start turning golden. 

You can probably substitute your favorite sweetener and non-butter-butter if the calories here are disturbing to you.  But I’m still doing alright on my diet, which is really more a just-watch-what-you-eat-from-now-on kinda thing then an actual diet.  On a cold weekend morning, if I’m doing pancakes I will usually make myself a small stack with a side of eggs (over easy) and sausage links.  I use maple syrup but not so the pancakes are drowning in it.  That’ll be my big meal for the day.  The rest of the day is light eating.  I can eat stuff like this on weekends and still maintain a decent weight (I’m down to 148 pounds now…I had been 170 a few months ago), simply by not snacking on junk food between meals.