Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, buttermilk pancakes. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. The recipe would have been rated higher overall if people would have done that. Love mine with blueberries and fresh maple syrup.
Buttermilk Pancakes is only one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Buttermilk Pancakes is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook buttermilk pancakes using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Buttermilk Pancakes:
- Prepare 2 cups all purpose flour
- Prepare 3 tbs granulated sugar
- Get 1 tsp baking powder
- Make ready 1 tsp baking soda
- Prepare pinch salt
- Make ready 2 tbs butter, melted
- Prepare 4 eggs, yolks and white separated
- Make ready 2 cups buttermilk
- Get 1 tbs granulated sugar
- Prepare non-stick spray
- Prepare blueberries, bananas, maple syrup, exc
Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. 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.
Steps to make Buttermilk Pancakes:
- To make the dry mix: sift the flour into a medium bowl. Add the 3 tbs of sugar, baking powder, soda, and salt. Set aside.
- Melt the butter in the microwave for 30 seconds and let it cool for about 10 minutes.
- Crack the eggs and seperate the yolks in a small bowl and the whites in a larger one (you will be adding all ingredients in this bowl later on).
- Whisk the eggs until fluffy and then add the buttermilk and mix together.
- In the smaller bowl blend the yolks together and add the room temp butter along with the 1 tablespoon of sugar.
- Add the yolk mixture to the egg whites mixture until fully combined. Then slowly mix in the dry mix until all the clumps disappear. DO NOT OVER MIX. Refridgerate for 10 minutes.
- During the 10 minutes of waiting, turn on your skillet to let it heat up. I always turn it up to about 300 to 350 degrees but sometimes I turn it down if the pancakes are getting brown too fast. Up to you.
- If you want any mix-ins now is the time to prepare them. For bananas slice them up really small and either mix them into the batter or hand place them on the cake immediately after put on the griddle (same for chocolate chips). As for blueberries I like to dress mine with flour and then add them to the batter. Use the photo for reference.
- Once the 10 min are up spray a good amount of non-stick spray onto the skillet. Grab a large spoon or a mashed potato scooper and spoon a cookie-sized portion of the batter onto the griddle (now would be when you place the chocolate chips or any mix-in you like). Cook until you see bubbles forming in the middle and then flip once.
- Top with more mix-ins, butter, or syrup. You can keep them warm if you heat your oven to 200 degrees and let them sit in there until someone is ready to eat em. Enjoy!
Very light and fluffy and definitely restaurant quality. I also added a splash of vanilla extract to the batter and used brown sugar. Preheat a frypan over medium heat. Combine all ingredients in a blender, or beat together well in a bowl until smooth. The secret ingredient to pancakes is buttermilk.
So that’s going to wrap this up for this exceptional food buttermilk pancakes recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
