Basic Buttermilk Pancakes II Recipe

buttermilk pancake recipe
This produces a lot of pancakes. It made about 20 for me using 1/4 cup of batter per pancake. Consider cutting the recipe in half if serving 4 people. I found the batter just a bit runny for my liking. I suggest that you omit the regular milk completely and then use some at the end to thin the batter if needed.

I'm keeping the ingredients as they were originally submitted since this recipe has received so many perfect reviews. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Heat a lightly oiled griddle or frying pan over medium high heat.

You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Watch for air bubbles and then flip and brown.

Keep the wet and dry ingredients separate until just ready to fry. Do not over stir. Batter does not store well as if it sits, it will make thin pancakes instead of the beautiful, thick puffs that come out when the batter is fresh. It makes about 12 to 15 pancakes. This is the best plain 'ol pancake recipe I have ever found!

Mr Breakfast would like to thank cheereeo70 for this recipe. What do you think of Basic Buttermilk Pancakes II, 5 (out of 5)Based on 18 votes. I have used this recipe for years and it makes the ultimate pancake! Try it, you won't regret it! It makes a ton of pancakes, so I just freeze the extras and put them in the toaster whenever I need to reheat them and they're still delicious after freezing them!

Gotta go eat more! Great recipe. Makes an expat like me feel closer to home. This is a VERY good recipe, so nice & fluffy, as well as extremely tasty. I've always used a tried-and-true recipe, somewhat similar this one. But, it was the suttle differances that made this one more superior.

We have been using this recipe and eating these pancakes for years, maybe as many as or slightly more than 15 years. The recipe was originally printed in the Winnipeg newspaper when we lived there between 1992 and 1996 and was reported to be a recipe that was created from the adaptation of several traditional recipes. The only warning I feel that I must give regarding this homemade pancake recipe is that if you have a family, one batch may not be enough.

We always make at least two batches; we often make three.Enjoy! Mix all of the dry ingredients together. In another bowl mix together the buttermilk, eggs and butter. Stir the dry ingredients into the wet ingredients, stirring lightly until moistened and leaving small lumps. Griddle should be set at 375 degrees.

Grease a skillet or a griddle with oil or vegetable spray. I use a 2/3 cup measure to spoon the batter onto the griddle. If you are adding blueberries, add them to each pancake on the griddle. The recipe says to cook 2 minutes per side; ours take 5 minutes per side probably because we are usually adding frozen blueberries. You can tell when they are ready to flip after tiny bubbles appear and they look a little bit drier.

I prefer to cook my pancakes on a griddle. I definitely find it easier to control the heat with a griddle than with a pan and I like the fact that you can cook many pancakes at one time. I use a simple griddle like this well-rated one from Amazon, which really is all you need to make pancakes for your family.

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