Jims Buttermilk Pancakes Food

JIM'S BUTTERMILK PANCAKES

Steps:

• In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
• In a separate bowl, whisk together buttermilk, milk, vanilla extract, eggs and melted butter.
• IMPORTANT: Keep these two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium heat.
• Pour the wet mixture into the dry mixture, using a whisk or fork to blend. Stir until it's just blended together.
• Ladle the batter onto the griddle until they form a pancake that is approximately 5 inches in diameter. When you see the edges look dry, or the bubbles are not being filled in after popping, flip it. The second side will be done in about 2-3 minutes. Be sure both sides are brown and serve hot.

JAMES BEARD'S BUTTERMILK PANCAKES

Steps:

• Beat egg yolks until well blended. Sift together flour, soda and salt. Stir in buttermilk and egg yolks. Add butter and beat until smooth.
• Beat egg whites with an electric mixer until stiff but not dry. Fold into batter gently.
• Heat a lightly greased griddle or large nonstick skillet over medium heat. Test heat by dropping a small amount of batter into the pan. Once pan is hot, drop batter by spoonfuls onto pan and cook until pancakes are brown on the bottom and are starting to dry on top. Turn and brown the other side. Keep warm while cooking the remaining pancakes.

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 RECIPE BY TASTY

Steps:

• In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
• In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
• Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
• Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
• Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
• Enjoy!

IHOP BUTTERMILK PANCAKES

Steps:

• Place first 5 ingredients into a bowl, add buttermilk, oil and egg.
• With a spoon mix all ingredients and beat until smooth.
• Spray a griddle for frying pan with nonstick spray.
• Heat pan or griddle to medium low heat.
• Fry pancakes until small bubbles show on top before flipping pancakes.
• If batter is too thick add a little more buttermilk.