Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, buttermilk pancakes. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Buttermilk Pancakes is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Buttermilk Pancakes is something which I’ve loved my entire life. They are nice 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 get started with this recipe, we must first prepare a few ingredients. You can cook buttermilk pancakes using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Pancakes:
- Get 2 cups all purpose flour
- Prepare 3 tbsp. granulated sugar
- Prepare 2 tsp. baking powder
- Make ready 1/2 tsp. baking soda
- Make ready 1/2 tsp. salt
- Get 2 1/4 cups buttermilk, at room temperature
- Get 2 large eggs, lightly beaten and at room temperature
- Make ready 1 tsp. vanilla extract
- Get 4 tbsp. unsalted butter, melted and cooled slightly
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. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
Instructions to make Buttermilk Pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside.
- In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined.
- Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter.
- Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes.
- Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well.
- Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!
Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Very light and fluffy and definitely restaurant quality. I also added a splash of vanilla extract to the batter and used brown sugar. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center.
So that’s going to wrap it up for this exceptional food buttermilk pancakes recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
