BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
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, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
BETTER THAN COPYCAT BUTTERMILK PANCAKES!
These pancakes are soooooooo good. I have been trying for a great pancake recipe for a long time. I finally found one with the help of my wonderful nephew, Gabriel. Try them. You will be pleasantly surprised! These pancakes are made with Splenda. Thanks Gabriel for helping your Nana. I love you.
Provided by Chef OnMyMom
Categories Breakfast
Time 45m
Yield 14 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
- 2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
- 3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
- 4. Pour approximately 1/3 cup batter for each pancake.
- 5. Cook until bubbles form on top and the edges start to look dry.
- 6. Turn with a spatula and cook the other side to a rich, golden brown.
- 7. Remove pancake and top with butter and syrup and enjoy!
Nutrition Facts : Calories 516.2, Fat 18.4, SaturatedFat 3.7, Cholesterol 100.3, Sodium 1489.1, Carbohydrate 69.7, Fiber 2.1, Sugar 9.1, Protein 17.3
BETTER THAN THE BOX PANCAKES
Make and share this Better Than the Box Pancakes recipe from Food.com.
Provided by Mebriella
Categories Breakfast
Time 9m
Yield 8 pancakes, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes.
- Freeze in airtight container for up to 2 months.
- To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until smooth.
- Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side.
- Repeat with remaining batter as desired. Serve.
Nutrition Facts : Calories 1186, Fat 44.9, SaturatedFat 27.8, Cholesterol 122.6, Sodium 2853.8, Carbohydrate 171.9, Fiber 3.8, Sugar 59.7, Protein 25.4
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- Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
- Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter.
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