Buttermilk Pancakes
Buttermilk Pancakes

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, buttermilk pancakes. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Buttermilk Pancakes is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Buttermilk Pancakes is something which I’ve loved my whole life. They are fine and they look wonderful.

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. We had been making Mom's Buttermilk Pancakes for months now.

To begin with this particular recipe, we have to first prepare a few components. You can have buttermilk pancakes using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Buttermilk Pancakes:
  1. Prepare 1 1/2 cups all-purpose flour
  2. Make ready 1 teaspoon salt
  3. Take 3 tablespoons sugar
  4. Make ready 1 tablespoon baking powder
  5. Prepare 1 teaspoon vanilla
  6. Take 1 1/4 cups buttermilk
  7. Make ready 2 each egg – lightly beaten
  8. Make ready 1 ounce butter – melted
  9. Prepare as needed pan spray

Love mine with blueberries and fresh maple syrup. Very light and fluffy and definitely restaurant quality. I also added a splash of vanilla extract to the batter and used brown sugar. To make extra-fluffy pancakes: Mix the batter as directed, but separate the egg.

Steps to make Buttermilk Pancakes:
  1. Sift together the dry ingredients into a large mixing bowl. In a separate bowl, whisk together the vanilla, buttermilk, eggs, and melted butter.
  2. Add the wet ingredients to the dry. Stir with a wire whisk to combine. (The batter will be slightly lumpy.)
  3. 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.
  4. Drop the batter onto the griddle, using a two ounce ladle, leaving about one inch of space between pancakes.
  5. 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.

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. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl.

So that is going to wrap this up with this exceptional food buttermilk pancakes recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!