Jakes Beer Batter Buttermilk Pancakes 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.

JAKE'S BEER BATTER BUTTERMILK PANCAKE'S

Steps:

• Mix dry ingredients seperate from wet ingredients.
• Whisk eggs in large bowl, add buttermilk, beer, vanilla and last melted butter, whisk all together.
• Blend flour, and other dry ingredients together in large bowl.
• Slowly pour wet mix into dry mix and whisk together for approximately 2 minutes.
• Let stand for 15 minutes while pan is heating.
• Using 1/4 measuring cup pour on pan and cook like normal pancakes!
• Pancakes will be light and fluffy and very tasty!

BUTTERMILK PANCAKES

Steps:

• In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
• Add the buttermilk, melted butter and vanilla and mix well.
• Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
• You can also mix this together using a wooden spoon or whatever you have.
• Heat lightly greased griddle at 350 degrees.
• Pour about 1/3 cup of the batter onto griddle for each pancake.
• Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
• Repeat with remaining batter.

PERFECT BUTTERMILK PANCAKES

Steps:

• Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

BUTTERMILK PANCAKES

Steps:

• Whisk together flour, sugar, baking soda, egg and 1 cup buttermilk.
• Whisk until smooth.
• Heat a griddle over moderate heat until hot.
• Brush lightly with vegetable oil.
• Using a ¼ cup measure filled halfway, make 6 pancakes.
• Serve with butter and warmed maple syrup or honey.

BUTTERMILK PANCAKES

Steps:

• Beat eggs, baking powder, baking soda and salt with a whisk until frothy.
• Add buttermilk and flour. Mix well.
• Cook on lightly greased (I use cooking spray) griddle and serve.

BEER BUTTERMILK PANCAKES

Steps:

• In mixing bowl add eggs and beat slightly. Beat in buttermilk, beer, sour cream and melted butter. Add pancake mix and beat until almost smooth Spoon out into saucer-sized circles on medium hot, ungreased griddle or heavy frying pan. Bake until golden brown on both sides (turn when bubbles appear all over on moist surface) Serve hot with the topping of your choice.

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.