Buttermilk Pancakes
The author of "Oh, Sweet Basil" did some experimenting with buttermilk pancakes, and her "melt-in-your-mouth" recipe lived up to its reputation.
Melt in Your Mouth Buttermilk Pancakes
Serves: 8-12 pancakes (3-4 servings)
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups of sifted flour
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
2 tablespoons butter, unsalted and melted
Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.
Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately.
Note: We tried it again, cutting the recipe in half, for just the two of us, and since we didn't have 1 cup of buttermilk, but only 1/4 cup, I just added regular milk to makeup the difference, and it turned out just great.
Another note: Cutting the recipe into a third works well also, making four large pancakes which is perfect for two non-teenage-boy people.
2/3 cup flour
2 teaspoons sugar
2/3 teaspoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
2 teaspoons butter (melted in measuring cup)
1 egg, beaten
2/3 cup buttermilk
Melt in Your Mouth Buttermilk Pancakes
Serves: 8-12 pancakes (3-4 servings)
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups of sifted flour
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
2 tablespoons butter, unsalted and melted
Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk.
Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Butter the griddle and scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately.
Note: We tried it again, cutting the recipe in half, for just the two of us, and since we didn't have 1 cup of buttermilk, but only 1/4 cup, I just added regular milk to makeup the difference, and it turned out just great.
Another note: Cutting the recipe into a third works well also, making four large pancakes which is perfect for two non-teenage-boy people.
2/3 cup flour
2 teaspoons sugar
2/3 teaspoon baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
2 teaspoons butter (melted in measuring cup)
1 egg, beaten
2/3 cup buttermilk
We had some pumpkin puree in the fridge, so I added about 1/4 cup to the pared-down version of this recipe, along with some cinnamon, ginger and nutmeg, and also used half wheat flour, and we had a delicious autumn breakfast.
ReplyDeleteIdea from this website - https://cooking.nytimes.com/recipes/1018934-fluffy-pumpkin-pancakes