Recipe: Perfect Buttermilk Pancakes

Easiest Way to Cook Appetizing Buttermilk Pancakes. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. The recipe would have been rated higher overall if people would have done that. Love mine with blueberries and fresh maple syrup.

Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk.

Easiest Way to Cook Yummy Buttermilk Pancakes

You can cook Buttermilk Pancakes using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Buttermilk Pancakes

Recipe: Tasty Buttermilk Pancakes ? To Cook this Easy Buttermilk Pancakes, you will need the following 11 ingredients:

1. It's 2 cups - all purpose flour.
2. You need 3 tbs - granulated sugar.
3. Prepare 1 tsp - baking powder.
4. It's 1 tsp - baking soda.
5. It's pinch - salt.
6. You need 2 tbs - butter, melted.
7. Prepare 4 - eggs, yolks and white separated.
8. Prepare 2 cups - buttermilk.
9. You need 1 tbs - granulated sugar.
10. It's - non-stick spray.
11. It's - blueberries, bananas, maple syrup, exc.

Pour the melted butter into the mixture. To make extra-fluffy pancakes: Mix the batter as directed, but separate the egg. Add the yolk to the buttermilk, butter, and vanilla; reserve the white. While the batter is resting, add an additional egg white to the reserved white, and whip the two until medium to stiff peaks form.

Buttermilk Pancakes instructions

Recipe: Delicious Buttermilk Pancakes step by step ? Here 10 steps how you achieve that

1. To make the dry mix: sift the flour into a medium bowl. Add the 3 tbs of sugar, baking powder, soda, and salt. Set aside..
2. Melt the butter in the microwave for 30 seconds and let it cool for about 10 minutes..
3. Crack the eggs and seperate the yolks in a small bowl and the whites in a larger one (you will be adding all ingredients in this bowl later on)..
4. Whisk the eggs until fluffy and then add the buttermilk and mix together..
5. In the smaller bowl blend the yolks together and add the room temp butter along with the 1 tablespoon of sugar..
6. Add the yolk mixture to the egg whites mixture until fully combined. Then slowly mix in the dry mix until all the clumps disappear. DO NOT OVER MIX. Refridgerate for 10 minutes..
7. During the 10 minutes of waiting, turn on your skillet to let it heat up. I always turn it up to about 300 to 350 degrees but sometimes I turn it down if the pancakes are getting brown too fast. Up to you..
8. If you want any mix-ins now is the time to prepare them. For bananas slice them up really small and either mix them into the batter or hand place them on the cake immediately after put on the griddle (same for chocolate chips). As for blueberries I like to dress mine with flour and then add them to the batter. Use the photo for reference..
9. Once the 10 min are up spray a good amount of non-stick spray onto the skillet. Grab a large spoon or a mashed potato scooper and spoon a cookie-sized portion of the batter onto the griddle (now would be when you place the chocolate chips or any mix-in you like). Cook until you see bubbles forming in the middle and then flip once..
10. Top with more mix-ins, butter, or syrup. You can keep them warm if you heat your oven to 200 degrees and let them sit in there until someone is ready to eat em. Enjoy!.

Preheat a frypan over medium heat. Combine all ingredients in a blender, or beat together well in a bowl until smooth. Preheat and lightly grease a large frying pan. Mix the flour, bicarb and salt (you can use less salt to taste) together in a bowl. This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!

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