Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, buttermilk pancakes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Buttermilk pancakes is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Buttermilk pancakes is something that I have loved my whole life. They’re nice and they look fantastic.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. The extra sugar in the batter isn't necessary for buttermilk pancakes, but we like a lot of buttermilk flavor. We had been making Mom's Buttermilk Pancakes for months now.
To begin with this particular recipe, we must first prepare a few ingredients. You can have buttermilk pancakes using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Buttermilk pancakes:
- Make ready 3/4 cup milk
- Get 2 tablespoons white vinegar
- Get 1 cup all-purpose flour
- Make ready 1 teaspoon baking powder
- Make ready 1/2 teaspoon baking soda
- Make ready 1/2 teaspoon salt
- Take 2 tablespoons white sugar
- Prepare 2 tablespoons butter, melted
- Prepare 1 egg
Add the yolk to the buttermilk, butter, and vanilla; reserve the white. While the batter is resting, add an additional egg white to the reserved white, and whip the two until medium to stiff peaks form. Very light and fluffy and definitely restaurant quality. I also added a splash of vanilla extract to the batter and used brown sugar.
Instructions to make Buttermilk pancakes:
- Mix 2 tablespoons of white vinegar with the milk. Set aside for 5-10 minutes to sour.
- Sift together all purpose flour with the baking powder, baking soda, salt, and sugar.
- Beat 1 egg into the soured milk, and mix in the melted butter.
- Combine the wet and dry ingredients, and whisk until there are no clumps of flour left.
- Heat a skillet to medium heat, and lightly grease with either a cooking spray, oil, or butter. Scoops 1/4 cup if the batter onto the heated skillet.
- Cook until the edges have browned, then flip over to cook the other side for an additional 1-2 minutes, or until both sides are golden brown.
- Serve hot with a cube of butter, and honey or syrup.
The batter thickens a bit which guarantees thick, light and fluffy pancakes. 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! Classic Buttermilk Pancakes Classic Buttermilk Pancakes.
So that’s going to wrap it up for this exceptional food buttermilk pancakes recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
