HOMEMADE JAMBALAYA FROM SCRATCH RECIPES

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DEEP SOUTH DISH: MADE FROM SCRATCH HOMEMADE BUTTERMIL…



Deep South Dish: Made from Scratch Homemade Buttermil… image

My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3 tablespoons granulated sugar
1 teaspoon kosher salt
2 cups buttermilk, more or less
2 tablespoons butter, melted and cooled, plus more for the skillet
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Whisk together the flour, baking powder, baking soda, sugar and salt; set aside.
  • Combine 1 cup of the buttermilk with the melted butter and the eggs. Add the buttermilk mixture to the flour mixture.
  • Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
  • Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan.
  • Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. Turn heat down to medium.
  • When pancakes begin to bubble up and edges appear dry, turn over to brown the other side. Repeat with remaining butter and batter.
  • Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples or peaches are excellent with these.
  • Makes about 16 depending on the size you make them. May also halve recipe.

DEEP SOUTH DISH: MADE FROM SCRATCH HOMEMADE BUTTERMIL…



Deep South Dish: Made from Scratch Homemade Buttermil… image

My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3 tablespoons granulated sugar
1 teaspoon kosher salt
2 cups buttermilk, more or less
2 tablespoons butter, melted and cooled, plus more for the skillet
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Whisk together the flour, baking powder, baking soda, sugar and salt; set aside.
  • Combine 1 cup of the buttermilk with the melted butter and the eggs. Add the buttermilk mixture to the flour mixture.
  • Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.
  • Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan.
  • Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. Turn heat down to medium.
  • When pancakes begin to bubble up and edges appear dry, turn over to brown the other side. Repeat with remaining butter and batter.
  • Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples or peaches are excellent with these.
  • Makes about 16 depending on the size you make them. May also halve recipe.

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