Buttermilk Pancakes


2 2/3 cup all-purpose flour (12 oz)
1/3 cup shelled hemp seed (1 1/2 oz)
7 Tbsp. SACO Buttermilk Blend (2 1/2 oz)
1/4 cup sugar (2 oz.)
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
pinch ground nutmeg

1 3/4 cups water
1 1/2 tsp. vanilla extract
4 Tbsp. unsalted butter, melted
2 eggs, large, separated


     Preheat pancake griddle to 350° F. Whisk dry ingredients together in a medium bowl. Whisk in the water and the vanilla extract to make a batter. Melt the butter. Separate the eggs. Add the egg yolks to the melted butter and mix together with a fork. Whisk egg yolk/butter mixture into the batter. Beat egg whites until they just hold a 2" peak. Gently fold egg whites into batter with a rubber spatula.

     To cook: Ladle a little more than a quarter of a cup of batter onto preheated griddle until the bubbles stay open on the top and the bottom is medium brown. Turn carefully and cook until brown on bottom and done through. Serve with butter and Canadian maple syrup. Yields about twenty-five 3 1/2" cakes.

     Notes: SACO Buttermilk Blend is a dried buttermilk powder. For more information please see the SACO Foods web site. You can use 2 cups buttermilk instead, just omit the SACO and water. For thinner pancakes add 1/4 cup more water.

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