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Buttermilk Pancakes

Chef.Foodie's picture
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Wheat germ 1⁄2 Cup (8 tbs) (Vacuum Packed)
  Baking powder 2 Tablespoon
  Granulated sugar 4 Teaspoon
  Light brown sugar 2 Teaspoon
  Salt 1 Teaspoon
  Eggs 6 , well beaten
  Buttermilk 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
Directions

1. Combine flour, wheat germ, baking powder, sugars, salt; blend well; add to eggs; beat until smooth; stir in buttermilk, butter until combined.
2. Preheat Double Griddle over medium heat 2 minutes or until drops of water dance on dry griddle surface.
3. Pour batter by 1/4 cupful onto ungreased griddle (6 at a time); turn cakes after 2 minutes or when bubbles break on top; continue cooking about 1 minute or until cakes are golden brown adjust heat as needed. (For maximum flavor, allow batter to stand covered several hours before using.) Makes 16

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Shallow Frying
Dish: 
Pancake
Ingredient: 
Buttermilk
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
8

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