Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, small batch yogurt "buttermilk" pancakes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Small Batch Yogurt "Buttermilk" Pancakes is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Small Batch Yogurt "Buttermilk" Pancakes is something that I have loved my entire life. They are fine and they look wonderful.
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To begin with this particular recipe, we must prepare a few ingredients. You can cook small batch yogurt "buttermilk" pancakes using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Small Batch Yogurt "Buttermilk" Pancakes:
- Take 1 large egg
- Make ready 1/4 cup heavy whipping cream
- Take 1/4 cup + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk)
- Take 2 Tablespoons yogurt (or 3 Tablespoons sour cream)
- Prepare 1/2 teaspoon vanilla extract
- Prepare 1 Tablespoon sugar
- Get 2/3 cup all purpose flour
- Get 1/3 teaspoon kosher salt
- Get 1 teaspoon baking powder
- Prepare 1/2 teaspoon baking soda
- Get 1 Tablespoon butter, melted
Working in batches, only cook as many pancakes as what fits on your pan without touching. Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe.
Steps to make Small Batch Yogurt "Buttermilk" Pancakes:
- In a large mixing bowl, combine the egg, whipping cream, milk, vanilla extract, yogurt, and sugar and whisk thoroughly until it has a soft pastel yellow color to it.
- Add the flour, salt, baking powder baking soda, and melted butter, and whisk again until the batter is just short of smooth and no more. Let batter rest for about 10 minutes before cooking.
- On a well buttered griddle, well seasoned cast iron pan, or nonstick pan brought up to medium heat, pour the batter in 1/4 cupfuls and let the pancakes cook for about 3 minutes (or until most of the surface of the pancake forms bubbles) before flipping and letting them cook another 30 seconds or so. (It doesn't take long once you flip because you can't even flip a pancake without breaking it until it's almost cooked through.)
- Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :)
The first batch I made (exactly as the recipe is written) weren't stellar. I found them to be heavy and We had been making Mom's Buttermilk Pancakes for months now. They're super easy to make and. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. First time making buttermilk pancakes and this recipe was great.
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