Fluffy Buttermilk Pancakes With Praline Bacon Food

THE BEST BUTTERMILK PANCAKES

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.

FLUFFY BUTTERMILK PANCAKES WITH PRALINE BACON

Steps:

• FOR THE PRALINE BACON:.
• Place a rack in the upper third of the oven and preheat to 400 degrees F.
• Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
• In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
• Bake for 10 to 12 more minutes, until browned and bubbling.
• FOR THE PANCAKES:.
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
• On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
• Serve with maple syrup.

THE BEST FLUFFY BUTTERMILK PANCAKES

Steps:

• Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
• Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
• Let pancake batter rest for 10 minutes.
• Heat a large skillet or griddle over medium-high heat.
• Spray with non-stick cooking spray OR brush with butter or oil.
• Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
• Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
• Serve with butter and syrup.

EXTREME FLUFFY BUTTERMILK PANCAKES

Steps:

• In a bowl combine the flour with sugar baking powder, baking soda, salt and cinnamon.
• In a large bowl whisk together the buttermilk with half and half or milk, eggs and and melted butter until thoroughly combined; add to the flour mixture and whisk vigorously until combined.
• Add in more brown sugar or syrup to taste if needed (if the batter is too thick add in a little more milk to thin).
• Pour about 1/4-cup onto a pre-heated greased griddle of frypan.
• Cook until the top bubbles then turn over and cook until golden brown (these will cook fast!).

FLUFFY BUTTERMILK PANCAKES

Steps:

• Preheat griddle.
• Mix dry ingredients together.
• Separate eggs and save the egg whites.
• Mix wet ingredients with egg yolks.
• Whip egg whites.
• Mix wet ingredients with dry ingredients.
• Fold egg whites into batter.
• Use 1/3 cup measure to ladle batter onto griddle.
• Flip when the edges are dry.

COUNTRY CHEFS TOP 20 -- LIGHT & FLUFFY BUTTERMILK PANCAKES

Steps:

• Mix dry ingredients together first and set aside.
• Mix eggs, butter milk, and melted butter together.(Yes the melted butter will congeal into little drops if the buttermilk is cold, room temperature works best).
• Combine all together.
• Non-stick pan with butter is the best.

SUNDAY MORNING PANCAKES

Steps:

• Combine 1st 5 ingredients in a large bowl.
• whisk together buttermilk and eggs.
• gradually stir buttermilk mixture into flour mixture.
• Gently stir in butter.
• (Batter will be lumpy).
• Pour 1/4 Celsius batter mix onto hot butered griddle.
• cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look crispy.
• Turn and cook 304 minutes or until golden brown.
• place pancakes in a single layer on a baking sheet and keep warm in a 200 degree oven up to 30 minutes.