Fluffy Buttermilk Pancakes Recipe
We were just passing through but she insisted, as always, that we allow her to cook us something to eat. How does she do it, You can’t even get this kinda speedy service at a restaurant. We always joke about her having little elves in the kitchen helping because she whips up homemade meals so fast. Everything was delicious especially those doggone pancakes and syrup! The homemade pancake syrup really took these fluffy, light buttermilk pancakes to the next level. Man that syrup is good! So buttery and sweet with the perfect amount of old fashioned maple flavor.
I have that recipe coming up! In her generous fashion she quickly wrote out the recipe for me and I’ve been making them non-stop it seems. My boys are currently in a pancake fanatic stage and Ethan has been requesting them for dinner. I really think I like these homemade buttermilk pancakes better than my other favorite pancake recipe. I guess one can never have too many favorite pancake recipes huh, Although these buttermilk pancakes are light and fluffy, they are not to delicate to hold up to a good drizzling of hot syrup!
Not to mention they are really easy to make and I usually have everything on hand. Be sure to serve these bad boys piping hot, fresh off the griddle! Watch me make these homemade buttermilk pancakes from start to finish! 1. In a large bowl sift together flour, baking powder, salt,baking soda and sugar. 2. In a medium bowl beat eggs until fluffy and uniform in color. 3. Whisk in buttermilk and whole milk. 4. Stir in melted butter and vanilla extract. 5. Make a well in the center of the dry ingredients.
6. Pour the wet mixture into the well. 7. Gently add the dry ingredients into the well and stir until flour is incorporated. Be very careful here and do not over stir. 8. Heat a nonstick griddle to 350 F. (This is the standard tempt. 9. Place ⅓ cup worth of pancake batter onto the hot griddle. 10. Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden.
11. Spread melted butter on top of each pancake and place in a stack. 12. Serve hot with syrup and whipped butter. If your pancakes are pale on the underside yet bubbles are breaking on the surface then your heat is too low. If your pancakes are golden or brown on the underside before bubbles begin to break on the surface then your heat is too high.
Now you don't have to buy pancake mix! Hi JanMaklak, good to know this, basically the same food, eh, Thank you for stopping by and reading this hub. My job brings me into many food manufactures. Almost invariably a private manufacturer contracts with the brand name to make a product whether it's margarine, cooking spray, muffins, cookies, etc. The private label stuff comes from there too. The recipe is the only thing to change.
If you can tolerate the 'no name' brand taste (not really that different) you're all set. So glad you liked it and can relate. I appreciate your stopping by. Thank you for the vote up, grateful for the share. I have been buying store brands for years. Thanks so much for your comment, HoneyBB. I appreciate the vote and validation.
I have been doing this too lately. The specialty grocery store near me has their own brand that is much cheaper than the name brands and most items are just as good or better than the name brands. Absolutely, shiningirisheyes. Thanks for stopping by and reading this hub, my review entry.
Very helpful hub and I practice this as well. You're welcome Mhatter, good for you. Thank you for sharing this good and practical advise. There are extreme few item with brand names I buy. Like Show Boat sausages. I hear you, billy. Thanks for stopping by. Great suggestions and you are absolutely right. I can't give up my Jiff Peanut Butter, though.
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