Breakfast Buttermilk Pancakes
Buttermilk Pancakes recipe
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
syrup
optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking powder
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
syrup
optional |
* |
Directions
Combine flour, sugar, salt and baking soda in bowl.
Set aside.
In separate large bowl, beat egg and blend in 1 cup buttermilk.
Add dry ingredients to egg mixture and blend until flour disappears.
Blend in melted butter.
Add up to ¼ cup more buttermilk, if thinner pancakes are desired.
For each pancake, pour ¼ cup batter onto hot griddle, lightly greased with butter.
Cook until edges look dry and bubbles form and begin to break on upper surface.
Turn and cook second side.
Or make crepes in skillet.
Serve with syrup.
