Easy Cocoa Buttermilk Pancakes
Easy Buttermilk Pancakes recipe
Yield
3 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
buttermilk
to 3/4 cup |
|
| 2 | tablespoons |
butter
melted |
|
| 1 | each |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
cocoa powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
buttermilk
to 3/4 cup |
|
| 3E+1 | ml |
butter
melted |
|
| 1 | each |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
cocoa powder
|
*
|
Directions
Beat the buttermilk, butter and egg lightly in a mixing bowl.
Mix the flour, baking soda, sugar, salt, and cocoa powder, and add them all at once to the first mixture, stirring just enough to moisten the flour.
Lightly butter or grease a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form skittering globules.
Pour about ¼ cup per pancake on the griddle; bake until the cakes are very bubbly on top and the undersides are lightly browned.
Turn with a spatula and brown the other side.
Place finished cakes on a heated plate in a very slow (200 F) oven until ready to serve.
Serve with fresh berries, nuts and syrup if desired.
