Ingredients
Batter
2 cups flour
1/4 cup sugar
2 tsp. Magic Baking Powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2 cups buttermilk
1/4 cup oil
Toppings
1/2 cup Kraft Whipped Peanut Butter
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Batter: Stir first 5 ingredients in large bowl with whisk until blended. Whisk eggs, buttermilk and oil in separate bowl until blended. Add to dry ingredients; stir just until blended. (Do not over mix. Batter can still be slightly lumpy.) Heat large nonstick skillet on medium-high heat. Working in batches, pour 1/3 cup batter into skillet for each pancake; cook 2 to 3 min. until bubbles start to form on tops and bottoms are golden brown. Turn; cook 1 to 2 min. to brown other sides. Toppings: Place 2 pancakes on each serving plate. Add Toppings.
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Water-sealed French crock keeps butter soft without refrigeration