Delicious Homemade Buttermilk Pancakes From Scratch
So now it is time to do a post on another family favorite. A scrumptious, buttery, sweet treat called Buttermilk Pancakes! Only from scratch, I don’t do baking mixes, they just have a distinctive taste that I don’t enjoy. Start with your favorite mixing bowl. I have some stoneware bowls that are lovely but I just like the weight of this one, not too clunky. First beat the eggs with a fork or whisk until fluffy; stir in remaining ingredients just until blended, it will be a bit lumpy but that is good.
If the batter is too thick add a 1/4 cup of milk. Grease heated griddle or pan. To test griddle, sprinkle with a few drops of water. We like our pancakes large but you can make them any size you like. Most recipes say 4 inches round. Pour batter onto griddle and swirl center outward to spread the batter, this recipe tends to run thick. Let it cook until you see bubbles emerge and start bursting. A stainless steel or non-stick surface is a bit easier to regulate. Flip them over to cook the other side.
They will rise as they cook into fluffy, golden brown goodness. Stack on plate and slather with butter. I like to dip my pancakes in the syrup as opposed to pouring it on top of them so I serve the syrup in a dish on the side. I wanted to take a beauty shot of a mile high pile of delicious buttery pancakes but I was more interested in tucking in and savoring them while they were still hot. So a quick photo of my plate is all I was able to get.
1. Beat eggs until fluffy; beat in remaining ingredients until just barely smooth. For thinner pancakes, stir in ¼ cup milk. Grease heated pan or griddle. 2. Pour batter onto griddle with large spoon or ladle. Swirl around center of pancake with back of spoon or ladle to spread thick batter evenly.
Cook until pancake bubbles and gets dryish around edges. Flip over and cook other side until golden brown. Stack on plate and eat. Just a quick note, my batter may look much yellower than what you see in your bowl. I use my fresh eggs from my own chickens and they have a darker yellow or orange yolk than store bought and it turns the batter a golden yellow.
You don't want it piping hot. 2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. 3. In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients.
The batter is thick and a few lumps may remain. Very gently, fold in the strawberries. 4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute.
Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes. 5. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. 6. Serve pancakes immediately with honey butter and maple syrup. Though I love them even without the maple syrup! Make ahead tip: Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. 1. If using frozen strawberries, thaw them, slice them, and pat them dry before adding to the batter.
It will make about 12 pancakes. Directions: Combine self-rising flour and sugar in a large bowl; make a well in center of mixture. Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened. Pour ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon.
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