Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, buttermilk pancakes. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Buttermilk Pancakes is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Buttermilk Pancakes is something that I’ve loved my entire life.
Browse For Yummy & Hassle-Free Pancake Recipes From Kraft®. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. The extra sugar in the batter isn't necessary for buttermilk pancakes, but we like a lot of buttermilk flavor.
To begin with this recipe, we must prepare a few ingredients. You can cook buttermilk pancakes using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Buttermilk Pancakes:
- Take 1 1/2 cups all-purpose flour
- Prepare 1 teaspoon salt
- Take 3 tablespoons sugar
- Make ready 1 tablespoon baking powder
- Get 1 teaspoon vanilla
- Take 1 1/4 cups buttermilk
- Take 2 each egg – lightly beaten
- Take 1 ounce butter – melted
- Prepare as needed pan spray
Here is our simple, top-rated pancake recipe, along with tried-and-true tips and tricks to make the fluffiest, tastiest pancakes ever. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk.
Steps to make Buttermilk Pancakes:
- Sift together the dry ingredients into a large mixing bowl. In a separate bowl, whisk together the vanilla, buttermilk, eggs, and melted butter.
- Add the wet ingredients to the dry. Stir with a wire whisk to combine. (The batter will be slightly lumpy.)
- Spray the griddle or skillet lightly with the pan spray; the griddle or pan should be moderately hot. Drop a spoonful of batter to test if it is ready and adjust heat as needed.
- Drop the batter onto the griddle, using a two ounce ladle, leaving about one inch of space between pancakes.
- Cook the pancakes until the bottom is brown, the edges begin to dry, and bubbles begin to break the surface of the batter Turn the pancakes and cook them until the second side is brown. Repeat, using the remaining batter.
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. While the batter is resting, add an additional egg white to the reserved white, and whip the two until medium to stiff peaks form. Very light and fluffy and definitely restaurant quality.
So that is going to wrap it up for this special food buttermilk pancakes recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
