Buttermilk Pancakes

* 1 cup and 2 tbsp Baking Mix #2 (see substitute recipe below)
* 10 oz buttermilk (see substitute recipe below)
* 1 egg
* 1 oz EVO oil

1.) In a large bowl, combine all ingredients.
2.) Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3.) Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Watch for air bubbles and then flip and brown. Serve hot. Keep the wet and dry ingredients separate until just ready to fry. Do not over stir. Batter does not store as well if it sits. It will make thin pancakes instead of the beauteous thick puffs that come out when the batter is fresh. It makes about 4 to 5 pancakes.

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.

Baking Mix #2, Fat Free

4 c Better for Bread flour
4 c Whole wheat flour
1/2 c bran (or wheat germ;
-but it contains more fat)
2 tb baking powder
1 tb salt
1 ts baking soda
2 ts cream of tartar
(½ c mayonnaise fat free-see below)-used in biscuits.

Mix all ingredients very well. For every 2 cups mix used add 1/2 cup fat free mayo... THIS REPLACES THE USUAL SHORTENING. (You can substitute applesauce, prunes, pureed squash or whatever you prefer to replace the fat free mayo.) This recipe may be made with all wheat flour or any combination. The mix works great in any recipe calling for a commercial biscuit/baking mix.