Buttermilk Pancakes
Buttermilk Pancakes recipe
Yield
8 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | cups |
buttermilk
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 473 | ml |
buttermilk
|
|
| 15 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
canola oil
|
|
Directions
Sift flour, sugar, baking powder, baking soda, and salt into large bowl.
Combine eggs, buttermilk and oil in medium bowl.
Stir liquid ingredients into dry ingredients until moistened.
Let stand 10 minutes.
Preheat griddle over medium heat, grease lightly.
Pour about ¼ cup batter onto hot griddle for each pancake.
Cook until tops are bubbly and appear dry.
Turn and cook until browned, about 2 minutes.
