Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, buttermilk pancakes. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Buttermilk pancakes is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Buttermilk pancakes is something that I have loved my whole life.
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 cook buttermilk pancakes using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Buttermilk pancakes:
- Prepare milk
- Prepare white vinegar
- Take all-purpose flour
- Prepare baking powder
- Make ready baking soda
- Take salt
- Prepare white sugar
- Make ready butter, melted
- Make ready egg
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. Pour the melted butter into the mixture.
Instructions to make Buttermilk pancakes:
- Mix 2 tablespoons of white vinegar with the milk. Set aside for 5-10 minutes to sour.
- Sift together all purpose flour with the baking powder, baking soda, salt, and sugar.
- Beat 1 egg into the soured milk, and mix in the melted butter.
- Combine the wet and dry ingredients, and whisk until there are no clumps of flour left.
- Heat a skillet to medium heat, and lightly grease with either a cooking spray, oil, or butter. Scoops 1/4 cup if the batter onto the heated skillet.
- Cook until the edges have browned, then flip over to cook the other side for an additional 1-2 minutes, or until both sides are golden brown.
- Serve hot with a cube of butter, and honey or syrup.
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. I also added a splash of vanilla extract to the batter and used brown sugar.
So that is going to wrap this up for this special food buttermilk pancakes recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
