Buttermilk Pancakes Recipe
Thursday, July 11, 2019
Edit
I believe that at every home has favourite pancake recipe to cheer up Sundays, the whole batch would devoured by one sitting and makes everyone happy.
To make pancakes from scratch actually super easy and you don’t really need to buy those boxed mixes. It just takes few more minutes from the preps, cook them up for most tastier homemade pancakes.
I relay on this recipe everytime I need to make them on Sundays and I will prepare some different toppings according to your liking, from basic healthy toppings, refreshing delicious to fancy one.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
DIRECTIONS
Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter, whisk to combine. Batter should have small to medium lumps.
Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
Using a 1/2 cup kitchen tool as ladle, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.
Cook until golden on bottom, about 1 minute and repeat with remaining batter,
note: keeping finished pancakes on a heatproof plate in oven
