BUTTERMILK PANCAKES FOR ONE RECIPES
BUTTERMILK PANCAKES FOR ONE RECIPE - FOOD.COM
I love pancakes. But making a whole batch isn't always convenient. Sure, I can make them all and freeze them for later, but sometimes, you just don't have time to stand over the stove for that long, when all you want is 2 or 3 pancakes for right now. Well, here's the answer! This recipe makes a total of 3 terrific buttermilk pancakes if you use a 1/3 cup measure.
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients in a mixing bowl.
- In separate bowl, mix egg, buttermilk, and oil, then add to dry ingredients, stirring only until just blended.
- Using a 1/3 cup measure, pour batter onto lightly greased griddle or skillet.
- Turn when bubbles form on top of batter, and continue to cook until second side is golden brown.
- Serve with warm honey or with butter and maple syrup.
Nutrition Facts : Calories 425.5, FatContent 13.7, SaturatedFatContent 3.3, CholesterolContent 190.9, SodiumContent 1188.2, CarbohydrateContent 56.7, FiberContent 2.3, SugarContent 6.2, ProteinContent 17.9
PERFECT BUTTERMILK PANCAKES RECIPE - NYT COOKING
Pancakes are the hero of the breakfast table, and their very taste can even be described as “deeply breakfasty”: eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Total Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
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