Lofty Buttermilk Pancakes

Why not keep some flour, baking powder and baking soda in your pantry and do the whole thing from scratch, This is what happens. Get the butter melted first. The flour, sugar, salt, baking powder and baking soda are mixed together. All the dry ingredients. The two kinds of milk and the egg yolks are combined. Add the milk to the buttermilk and egg yolk (a whatfoodimade action shot!).
Then the butter is poured in. Add the melted butter too (another whatfoodimade action shot). The egg yolk and milk mixture is added to the dry ingredients and mixed until just barely combined. Add the milk and egg yolk to the dry ingredients (a third whatfoodimade action shot!). Add the egg white, mix that in and then leave the batter alone for 5 minutes. After the egg white is added: pancake batter. After the batter has rested and the fry pan is hot, pour about 1/2 cup of batter into the pan. Pour batter into hot fry pan.
When these bubbles form, turn the pancakes over. Watch for these bubbles to form. Cooked on both sides. Flip the pancakes and cook the other side. Pour maple syrup over and be thankful for the absorbent quality of pancakes. Serve with maple syrup and bacon. This recipe makes a lot of pancakes, even though I halved the ingredient amounts.
The extras are in the freezer for next time I want some. Pancakes for the freezer. Makes 18 to 20 3-inch pancakes. Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven. Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined.
Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes. Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown. Remove from the skillet to the baking sheet in the oven.
I also have an amazing recipe for Pumpkin pancakes. If you make the pumpkin pancakes you have to make the Cinnamon Brown Butter Pecan Syrup to serve alongside them. The syrup is phenomenal! If you’ve tried these Buttermilk Pancakes or any other recipe on my blog, don’t forget to rate the recipe and let me know what you thought in the comments below!
I love hearing from you! SUBSCRIBE TO SALT & BAKER to get new recipes delivered straight to your inbox! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there! And stay in touch on Facebook, Pinterest and Instagram for all of the latest updates. The most delicious buttermilk pancakes made from scratch!
0 Response to "Lofty Buttermilk Pancakes"
Post a Comment