MMMMMMMMmmmmmbuttermilkpancakesforbreakfastmmmmMMMMMMM!
| Buttermilk Pancakes |
Recipe Type: Breakfast
Author:
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4
Makes about 10 small pancakes at 1/4 batter per cake. Cut recipe in half to serve two people.
Ingredients
- 1 1/2 cups all-purpose flour or whole-wheat pastry flour
- 1 to 3 Tbsp sugar (optional)
- Salt (to taste)
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp grated nutmeg
- 2 eggs
- 3 Tbsp melted butter or oil
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla
Instructions
- Mix the dry ingredients in one bowl. In a second bowl, beat the eggs and add the butter, buttermilk, and vanilla. Pour the wet ingredients into the dry and stir just enough to combine.
- For each pancake, drop 1/4 cup batter onto a nonstick griddle or skillet set over medium-high heat. Cook, without disturbing until fine bubbles appear over the surface after a few minutes. Flip them over and cook until browned on the second side, about 1 minute. Refrain from patting them or turning them a second time–both actions will make the pancakes lose their lightness.
- When done, remove to a platter and serve right away or keep warm in a low (200 degree) oven until all are finished.
Notes
For Whole-Wheat Pancakes, use whole-wheat flour, 1 cup whole-wheat flour mixed with 1/2 cup wheat bran, or whole-wheat pastry flour.
For Mixed-Grain Pancakes, use 1/2 cup flour, 1/2 cup cooked grain such as rice or quinoa, 1/4 cup cornmeal and 1/4 cup rye or buckwheat flour. (NOTE: I have never tried this.)