Russian Pancakes Fluffy 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.

RUSSIAN PANCAKES - FLUFFY BUTTERMILK PANCAKES

Steps:

• In a bowl whisk together 2 eggs, 1 cup buttermilk, 1/4 cup granulated sugar, 1 tsp baking soda, and 1 tsp of vanilla extract if using. Add 1 1/2 cups of sifted flour and carefully mix until no lumps are seen. Do not overmix or the pancakes will be dense.
• Preheat skillet to medium heat, add 1-2tbsp of oil, then drop spoonfuls of pancake batter spacing them about 1 inch apart. Cook until the bubbles start breaking on top, then flip and cook until golden in on the other side. Cook the rest of the batter in batches, adding more oil as needed.

THE BEST FLUFFIEST BUTTERMILK PANCAKES ON THE PLANET!

Steps:

• In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
• In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
• Let the mixture sit for 5 minutes at room temperature.
• After 5 minutes whisk or mix again.
• Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

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

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.

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.

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.