Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, buttermilk pancakes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. These delicious banana-buttermilk pancakes use whole wheat flour combined with soy flour to make them light and fluffy. Try adding cocoa powder or cinnamon and nutmeg for more flavor.
Buttermilk Pancakes is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Buttermilk Pancakes is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook buttermilk pancakes using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Buttermilk Pancakes:
- Prepare 2 cups all purpose flour
- Take 3 tbsp. granulated sugar
- Get 2 tsp. baking powder
- Make ready 1/2 tsp. baking soda
- Take 1/2 tsp. salt
- Take 2 1/4 cups buttermilk, at room temperature
- Make ready 2 large eggs, lightly beaten and at room temperature
- Make ready 1 tsp. vanilla extract
- Make ready 4 tbsp. unsalted butter, melted and cooled slightly
Love mine with blueberries and fresh maple syrup. To make extra-fluffy pancakes: Mix the batter as directed, but separate the egg. Add the yolk to the buttermilk, butter, and vanilla; reserve the white. The batter thickens a bit which guarantees thick, light and fluffy pancakes.
Instructions to make Buttermilk Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside.
- In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined.
- Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter.
- Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes.
- Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well.
- Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!
Real buttermilk pancakes are the best! I added some frozen blueberries to the batter which made these particularly delicious. Thanks for sharing the reciupe BOBOBEARZOE - these were a real treat! Mom's Buttermilk Pancakes Mom's Buttermilk Pancakes. With a spoon mix all ingredients and beat until smooth.
So that’s going to wrap this up for this exceptional food buttermilk pancakes recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
