Ingredients for this Recipe:

• 2 cups milk
• 1 tbsp lemon juice
• 1 egg
• 3 tbsp melted butter / margarine
• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Whisk the milk and lemon juice together, and set aside (this makes the sour milk). In a large bowl, combine all the dry ingredients. In a small bowl, whisk the egg and melted butter until it is thoroughly scrambled and somewhat fluffy, and then combine with the sour milk. Create a well in the center of the dry ingredients, and add the milk/egg mixture. Whisk the mixture until it’s combined, it should still appear a bit lumpy.

I use a griddle for this, but a frying pan works just as well. Set to medium heat, and coat with a small amount of butter. I use a 1/3 cup measure to scoop the pancake batter onto the griddle – you may want your own pancakes larger or smaller.

Pour your measured pancake batter onto the griddle, and let it cook until bubbles form in the surface, and then flip it over. Repeat until you’ve run out of batter. This should make about 12-14 pancakes with a 1/3 cup measure.

For a little variety, you can replace the sour milk with almost any carbonated beverage, and still get a very fluffy pancake. Sprite and flavoured Ginger Ales work surprisingly well – I haven’t been so brave as to try a more potent pop like a Cola.

Ingredients for this Recipe:

• 1 1/2 cups rolled oats
• 2 cups buttermilk*
• 1/2 cup flour (all-purpose or whole-wheat)
• 1 tsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs, beaten
• Strawberries** – optional
• Sweetened Sour Cream*** – optional

Combine oats and buttermilk*.  Beat in remaining ingredients. Heat a griddle and coat with a little oil or shortening.  Use 1/4 cup measure of batter for each pancake.  Cook pancakes on hot griddle, turning to brown both sides.  Serve warm with a dollup of sweetened sour cream***, strawberries** and syrup if desired.

Makes about 12 4-inch pancakes.

*Buttermilk substitute: Measure 2 Tbsp lemon juice or white vinegar into 2 cup measure.  Fill to 2 cup mark with milk.

** Clean and slice fresh strawberries, sweeten to taste or use frozen strawberries (thawed) or cooked, sweetened strawberries or strawberry pie filling, or any other fruit of your choice.

***Sweeten 1 cup sour cream with 2 Tbsp brown sugar.