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Buttermilk Pancakes

ashlyn's picture
Ingredients
  Eggs 3
  All purpose flour 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 2 Teaspoon
  Brown sugar 1 Teaspoon
  Buttermilk 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon, melted
Directions

In large bowl of electric mixer, at high speed, beat eggs until light and fluffy—about 2 minutes.
Into eggs, sift flour with baking powder, salt, and granulated sugar.
Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until com- bined; do not overheat.
Meanwhile, slowly heat griddle or heavy skillet.
To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry.
Turn; cook 2 minutes longer, or until nicely browned on underside.
Serve hot with butter and maple syrup.
Makes 8 (4-inch) pancakes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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