Buttermilk Pancakes
Yield: 4-6 servings or about 16 pancakes
Cook Time: 3-6 minutes per batch
Tips: Optional toppings: Maple or other flavored syrup, butter, powdered sugar, whipped cream, fruit sauce and/or fresh fruit, molasses or even ice cream!.
Suggestion: For breakfast, serve with fresh fruit, bacon, sausage and/or eggs. For dessert, serve with fruit or ice cream.
Ingredients
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
Directions
Place eggs in a blender and blend until mixed. Add buttermilk and melted butter, and blend again until mixed.
Into a medium mixing bowl, sift together flour, baking soda, baking powder and salt. Add flour mixture to blender, and blend until well mixed and creamy.
Into a medium mixing bowl, sift together flour, baking soda, baking powder and salt. Add flour mixture to blender, and blend until well mixed and creamy.
Heat a skillet or griddle to medium heat, then place equal parts butter and oil in a skillet (totaling about 1 tablespoon) and stir to combine. Pour pancake batter mixture into one area at a time in skillet or griddle, allowing batter to spread to about 3 1/2 - 4 inches in diameter. Continue until you have fit as many pancakes as will fit on your skillet or griddle. Continue heating on medium, watching pancakes frequently. When bubbles form and most of them have popped, check to see if the bottom sides of pancakes are golden brown. Once golden brown on the bottom, flip pancakes over to cook other side. Note: Second side will cook faster than first, and will be ready in about 1 minute.
Serve, using any of the following garnishes: Maple or other flavored syrup, butter, powdered sugar, whipped cream, fruit sauce and/or fresh fruit, molasses or even ice cream!
Serve, using any of the following garnishes: Maple or other flavored syrup, butter, powdered sugar, whipped cream, fruit sauce and/or fresh fruit, molasses or even ice cream!