PANCAKE RECIPE BUTTERMILK RECIPES

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BUTTERMILK PANCAKES II RECIPE | ALLRECIPES



Buttermilk Pancakes II Recipe | Allrecipes image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Buttermilk Pancakes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 - 5 inch pancakes

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, CarbohydrateContent 30.7 g, CholesterolContent 63.3 mg, FatContent 7.4 g, FiberContent 0.8 g, ProteinContent 7.2 g, SaturatedFatContent 4.1 g, SodiumContent 515.5 mg, SugarContent 6.7 g

BASIC PANCAKE MIX BATTER RECIPE RECIPE | ALTON BROWN ...



Basic Pancake Mix Batter Recipe Recipe | Alton Brown ... image

Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

Provided by Alton Brown

Yield 3 batches of pancakes (12 pancakes)

Number Of Ingredients 11

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Steps:

  • Combine all of the ingredients in a lidded container. Shake to mix.
  • Use the mix within 3 months.
  • Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
  • Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
  • Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
  • Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
  • Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
  • Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
  • Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

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