Fluffy Maple Buttermilk Pancakes Food

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.

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.

BUTTERMILK PANCAKES WITH MAPLE BACON

Steps:

• In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
• In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat - stir just to combine.
• Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
• Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
• Meanwhile, preheat the grill to medium-hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp.
• Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.

BUTTERMILK PANCAKES

Steps:

• Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
• For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
• Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
• To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

FLUFFY BUTTERMILK PANCAKES WITH MAPLE-BUTTER SYRUP

Steps:

• PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
• Separate egg yolks from egg whites.
• Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
• Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
• Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
• Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
• Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
• Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
• Flip your pancakes and cook for about another 1-2 minutes.
• SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

MAPLE PECAN BUTTERMILK PANCAKES

Steps:

• Use two medium size bowls for mixing dry and wet ingredients separately.
• In one bowl mix flour, baking powder, baking soda, salt, brown sugar and chopped pecans. In other bowl mix beaten egg, buttermilk, melted butter and maple syrup.
• Combine wet ingredients with dry ingredients just until moist, leaving any lumps.
• Heat griddle or frying pan to a low-medium heat. Add small amount of vegetable oil and pour 1/4 cup of batter (approximately 3 or 4 tablespoons) for each pancake.
• Cook first side of pancakes until bubbles appear on top (about 2 minutes) and carefully turn with a spatula and allow second side to cook 2 minutes. Remove to a platter and continue until all batter is used.
• Sprinkle with additional 1/4 cup of pecans and top with maple syrup.
• Enjoy!

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!).

BUTTERMILK PANCAKES II

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.

DINER-STYLE BUTTERMILK PANCAKES

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.