BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP
Provided by Nancy Fuller
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
- Heat the griddle over medium heat.
- Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
- Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
- Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
- Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
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
VANILLA BEAN PANCAKES
Make and share this Vanilla Bean Pancakes recipe from Food.com.
Provided by LMillerRN
Categories Breakfast
Time P2DT3m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt and baking soda, stirring with a whisk; add the vanilla bean. Store in an airtight container for at least 2 days. Remove bean, and reserve for another use.
- Combine buttermilk and eggs in a large bowl, stirring with a whisk.
- Add flour mixture to buttermilk mixture, stirring with a whisk until well combined.
- Heat a nonstick griddle or skillet coated with cooking spray over med heat.
- Spoon a scant 1/4 cup batter per pancake onto griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. About 3 minutes.
Nutrition Facts : Calories 208.8, Fat 2.6, SaturatedFat 0.9, Cholesterol 73, Sodium 290.2, Carbohydrate 37, Fiber 1.1, Sugar 5.3, Protein 8.4
BLUEBERRY BUTTERMILK PANCAKES
I'm vacationing on Cape Cod and I'm screaming for blueberry pancakes! I can't have one without the other. Lucky for me, my beautiful sister-in-law Sophie loves to cook, bake and lavish us with a beautiful breakfast spread every morning. Her buttermilk pancakes are The BEST. She says the secret is to use real buttermilk and not regular milk. This is her secret to creating the lightest and fluffiest pancakes. Another secret is to place the blueberries in each individual pancake before you flip them. This keeps the blueberries evenly distributed so that you get a good handful in every pancake and a warm pop of sweet blueberry in every bite. A hint of vanilla brings all the flavors together. Serve with really good pure maple syrup and it doesn't get any more decadent than this!
Provided by Everything Tasty Ki
Categories Breakfast
Time 15m
Yield 24 6 inch pancakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs, melted butter, and vanilla. 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 1/4 cup for each pancake. Sprinkle a generous handful of blueberries on each pancake. Brown on both sides and serve hot with maple syrup.
Nutrition Facts : Calories 442.2, Fat 15, SaturatedFat 8.5, Cholesterol 127.8, Sodium 1052.2, Carbohydrate 61.6, Fiber 1.7, Sugar 12.5, Protein 14.4
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