Use and Care Manual

Buttermilk Pancakes

Makes 4 servings

Note: If you don’t have buttermilk on hand, use 1 cup milk mixed with ½ cup

plain or vanilla yogurt.

Variations: For nutty pancakes, reduce ﬂour by 2 tbs. and replace with

3 cup

whole nuts pulsed in the Torpedo™ until ﬁnely ground. Continue with recipe

as speciﬁed below. OR, replace half the all-purpose ﬂour with whole wheat or

buckwheat ﬂour.

Tip: Serve with Raspberry Syrup (see recipe on page 48) or sliced bananas and

maple syrup.

1 ½ cups all-purpose ﬂour

1 ½ tsp. baking soda

¼ tsp. salt

½ tsp. vanilla extract

2 large eggs

1 ½ cups low-fat buttermilk

1. Place all ingredients into the Torpedo™ and lock lid into place.

Press PULSE a few times until mixture is just combined.

2. Heat a non-stick skillet or griddle over medium heat. Spray lightly with cooking

oil spray. Pour batter by the quarter cup to make pancakes, cooking until bubbles

show through around edges. Flip over and cook until golden brown.

Breakfast

T U R N U P T H E F U N R E C I P E S