Buttermilk pancakes
Method
1. Whisk buttermilk, eggs, and melted butter in a bowl.
2. Mix all dry ingredients together at the same time, make a well and add liquids including butter all at once. (REMEMBER Pancake & waffle batter should be mixed very gently and only enough to barely come together, do not over-mix.)
3. Heat frying pan with a small amount of neutral vegetable oil or clarified butter. When hot add large spoonful of batter to form pancakes. When bubble form on the edges and don’t immediately fill in turn pancakes over. They should be a deep golden brown. Fry for another minute or two. Remove from pan and enjoy.
Note: 4oz ladle per/pancake
Substitute 20% rye flour for Rye Buttermilk Pancakes.
Substitute 30% whole wheat flour for Whole Wheat Buttermilk Pancakes.
Substitute 25% fine yellow cornmeal for Cornmeal Buttermilk Pancakes.
- 5 oz (1 cup) ap flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbl. Sugar
- 1/4 tsp salt
- one egg
- 12 oz (1 1/2 cups) buttermilk
- 2 Tblsp melted butter (1 oz)
Method
1. Whisk buttermilk, eggs, and melted butter in a bowl.
2. Mix all dry ingredients together at the same time, make a well and add liquids including butter all at once. (REMEMBER Pancake & waffle batter should be mixed very gently and only enough to barely come together, do not over-mix.)
3. Heat frying pan with a small amount of neutral vegetable oil or clarified butter. When hot add large spoonful of batter to form pancakes. When bubble form on the edges and don’t immediately fill in turn pancakes over. They should be a deep golden brown. Fry for another minute or two. Remove from pan and enjoy.
Note: 4oz ladle per/pancake
Substitute 20% rye flour for Rye Buttermilk Pancakes.
Substitute 30% whole wheat flour for Whole Wheat Buttermilk Pancakes.
Substitute 25% fine yellow cornmeal for Cornmeal Buttermilk Pancakes.