Ingredients (Makes about 4)
1 cup Flour
1 cup Buttermilk (Substitute: ½ cup milk + ½ cup plain yogurt)
1 tsp. salt
½ tsp. Baking powder
¼ tsp. Baking soda
1 tsp. Dried basil (you can experiment with any dried herbs)
2 tbsp. Canola oil (Extra for cooking)
¼ cup Parmesan Cheese (Grated)
Start by taking a medium sized bowl, and tip in the flour, egg, buttermilk, salr baking powder and soda, dried herbs and oil. Mix with a spatula until just about mixed.
Refrigerate for ten minutes, take out the bowl and mix in the Parmesan cheese.
Heat ½ a tbsp. of oil in a small frying pan on low to medium heat, ladle out the pancake mixture, pour in the frying pan, twirl around the pan so that the entire base is covered with the batter.
Let cook until you start noticing little holes peeping at you through the batter (30-40 seconds). Flip over and let cook for another 30-40 seconds.
Take the fluffy little disc out on plate, top it with your childs’ favorite topping – and be happy – you have fed them a decent amount of protein.