Tuesday, May 24, 2011

The Best Buttermilk Pancakes Recipe - Ever. Amen.

Mmm...mmm...fluffy, golden, heavenly puffs of sweet cake...in a pan.
Great to take camping this summer.



1 egg
1-1/4 c buttermilk or 1 c buttermilk & 1/4 c milk
2 Tbl melted butter
1 c flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 tsp sugar


Melt the butter in a medium-sized bowl.  Add egg, whisk briskly, then add the buttermilk and mix together.  Measure the remaining dry ingredients together on a paper towel (to eliminate additional mess) or in a separate bowl.  Add dry ingredients to the egg mixture and whisk just enough to moisten together.  Do Not over mix!  There will be lots of lumps, but they will cook out.

Lightly butter a large skillet or preheated electric griddle (350 degrees F).  Wipe down the skillet/griddle between each batch with a paper towel, otherwise your batter will slip all over!  Turn pancakes when surface bubbles begin to break.  (You can place finished pancakes in the oven at warm or low setting until you have completed cooking enough to serve everyone at once).  Serve immediately.


Blueberry or Strawberry Buttermilk Pancakes:  Stir in 1 cup fresh blueberries or fold 1 cup thinly sliced strawberries into batter just before cooking.

Apple Buttermilk Pancakes:  Fold in 1 cup chopped apple into batter.

Peanut Butter Pancakes:  Blend 1/3 cup creamy style peanut butter into batter.

4 Servings.

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