Buttermilk Pancakes

2 eggs

13⁄4 cups (425 ml) buttermilk

2 tablespoons (30 ml) sugar

2tablespoons (30 ml) vegetable oil

2teaspoons (10 ml) baking powder

1⁄2 teaspoon (2 ml) baking soda

1⁄2 teaspoon (2 ml) salt

13⁄4 cups (425 ml) all-purpose flour

CHEF’S BLENDER

Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at Low 10 seconds. Add remaining ingredients. Cover and blend at Medium about 10 seconds, or just until mixed; scrape sides of blender jar if necessary.

Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles form on surface and edges begin to dry. Turn; cook until underside is light golden brown.

BAR BLENDER

Place eggs, buttermilk, sugar, and oil in blender jar. Cover and blend at On for 5 seconds. Add remaining ingredients. Cover and blend at Pulse 3 times, about 3 seconds each time, or just until mixed; scrape sides of blender jar if necessary. Continue with Chef’s Blender directions.

Yield: About 9 servings (two 4-inch [10 cm] pancakes per serving).

Per Serving: About 160 cal, 6 g pro, 23 g carb, 5 g total fat, 1.5 g sat fat, 50 mg chol, 260 mg sod.

Blender, 4KPCB148, 35, 4KPCB348 specifications

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KitchenAid 4KPCB148, Blender, 4KPCB348, 35 manual Buttermilk Pancakes

Models: Blender 4KPCB148 35 4KPCB348