Light And Healthy Buttermilk Pancakes Food

HEALTHY BUTTERMILK PANCAKES (HEALTHY PANCAKE RECIPE)

Steps:

• Measure out the flour, baking powder, baking soda and salt into a large bowl.
• In a separate bowl, mash the bananas very well (it's ok if they go a little bit liquidy...you don't want any large chunks). Add the eggs and the vanilla and beat with a fork until they're combined well.
• Measure the buttermilk into a separate liquid measuring cup and pour the buttermilk and the egg mixture into the flour mixture.
• Stir everything together carefully, making sure you don't over mix, until everything is combined.
• Heat a large non-stick skillet or griddle over medium heat.
• Let the batter sit in the bowl for about 5-6 minutes before you start frying. This will allow the leavening agents (the baking powder and baking soda) time to begin their work and you'll start to see the batter start to rise slightly as air bubbles develop below the surface.
• Once the oil has heated for a few seconds, turn the heat down to medium-low heat and carefully ladle about 1/3 cup of batter into the pan for each pancake, trying to disturb the batter as little as possible. This will help the air bubbles stay intact as the pancake cooks and create a light and fluffy texture. This is especially important when using whole wheat flour because the wheat particles in the flour actually interfere with gluten development, making baked goods made with whole wheat flour denser and generally less fluffy than their all-purpose flour counterparts.
• Once you see the edges beginning to brown slightly and a few bubbles breaking the surface of the batter, flip the pancakes over. You can check the underside by lifting up the edge of one of the pancakes using a spatula; if the underside is brown, it's time to flip!
• Repeat this process until all your batter is gone. The number of pancakes you make will vary based on the size you choose and the pan you're using, but this recipe feeds our family of four with several pancakes left over for the next day (usually around a total of 12-16 pancakes).
• Serve the pancakes hot off the griddle with some fresh berries and maple 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.

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.

THE ULTIMATE HEALTHY BUTTERMILK PANCAKES

Steps:

• Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
• Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
• Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.

EASY LIGHT PANCAKES

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine milk, oil and vanilla; add to dry ingredients and stir just until moistened. Preheat a lightly greased griddle or skillet. Pour batter by 1/4 cupfuls onto griddle; cook until light brown. Turn and cook other side. Serve immediately with syrup or topping of choice.

LIGHT AND HEALTHY BUTTERMILK PANCAKES

Steps:

• lightly beat eggs.
• add buttermilk, oil, sugar and vanilla and mix very well.
• mix together dry ingredients.
• add dry ingredients to wet ingredients.
• to cook:.
• preheat non stick pan, medium heat.
• add 1/4 cup of batter and cook on a non-stick surface until bubbles appear throughout the pancake.
• flip to cook the other side.
• if batter is too thick, you can add water -- pancakes will be flatter though.
• it is important to cook on medium heat even if it takes longer as it allows you to cook these pancakes with no extra oil in the pan- the result is fluffy and light and not oily.