Buttermilk Pancakes

Tags: American Cuisine, eggs, flour

A Little Personal History:

I do love pancakes in the morning and buttermilk pancakes are one of my simple favorites. Here’s how I make them.

Description:

 

Categories:	Bread
Servings:	12 pancakes
Time:	– Preparation:     5 minutes – Cooking:         15 minutes
Equipment:	Measuring cups and spoons, 1 medium mixing bowl, 1 large mixing bowl, whisk, non-stick skillet, spatula
Difficulty:	Easy

Ingredients:

• 2 cup all-purpose flour
• 1½ teaspoon baking powder
• 2 Tbs sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 pinch salt
• 4 eggs
• 2 cup buttermilk
• 1 teaspoon vanilla extract

Procedure:

1. In medium bowl, whisk dry ingredients together until well-blended.
2. In large bowl, add eggs, lightly whisk. Add buttermilk and extract, lightly whisk together.
3. Slowly add dry ingredients to large bowl of egg mixture. Continually whisk until smooth, without any lumps.
4. Pour ladle of pancake mixture into a non-stick skillet, one at a time.
5. Cook until the edges are dry and bubbles appear on surface. Flip with spatula and cook until golden.
6. Transfer to serving plate(s) and serve with butter, maple syrup, powdered sugar, fruit, jam, etc.

Advanced Preparation:

• Step 1 can be done in advanced, stored in sealed container in a cool place till ready to use.

Tips, Notes, and Variations:

• For fruit pancakes,
  • Add 1 cup frozen fruits (ie. Blueberries, Strawberries, Mixed Fruit, etc) to mixture before cooking.
  • You can also add sliced fresh fruit into the batter after pouring into the skillet and before flipping.
• For denser heavier pancakes, use whole grain flours. Try mixing white and wheat in various proportions to get the texture you want.