Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, buttermilk pancakes. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Fresh buttermilk is the secret ingredient for light and fluffy cakes in this buttermilk pancake recipe. The BEST Fluffy Buttermilk Pancakes you'll ever try - promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time!
Buttermilk pancakes is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Buttermilk pancakes is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have buttermilk pancakes using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Buttermilk pancakes:
- Prepare 3/4 cup milk
- Prepare 2 tablespoons white vinegar
- Get 1 cup all-purpose flour
- Take 1 teaspoon baking powder
- Take 1/2 teaspoon baking soda
- Take 1/2 teaspoon salt
- Prepare 2 tablespoons white sugar
- Take 2 tablespoons butter, melted
- Prepare 1 egg
This is homestyle comfort food everyone will love any day of the year, and any time of day! Classic Buttermilk Pancakes – made completely from scratch! Serve the pancakes with butter and maple syrup. Inspired by: Lofty Buttermilk Pancakes on The Kitchn.
Instructions to make Buttermilk pancakes:
- Mix 2 tablespoons of white vinegar with the milk. Set aside for 5-10 minutes to sour.
- Sift together all purpose flour with the baking powder, baking soda, salt, and sugar.
- Beat 1 egg into the soured milk, and mix in the melted butter.
- Combine the wet and dry ingredients, and whisk until there are no clumps of flour left.
- Heat a skillet to medium heat, and lightly grease with either a cooking spray, oil, or butter. Scoops 1/4 cup if the batter onto the heated skillet.
- Cook until the edges have browned, then flip over to cook the other side for an additional 1-2 minutes, or until both sides are golden brown.
- Serve hot with a cube of butter, and honey or syrup.
Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of. I used uncultured buttermilk, and the pancakes were thin and rubbery. Perhaps Martha meant to state that the buttermilk should be. Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Buttermilk pancakes don't have to be sweet!
So that’s going to wrap it up for this exceptional food buttermilk pancakes recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
