Vanilla Buttermilk Pancakes Food

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 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.

"IHOP RESTAURANT STYLE" BUTTERMILK PANCAKES

Steps:

• In a large size mixing bowl add flour, baking powder, sugar, salt and baking soda, mix well until completely combined.
• In a medium size mixing bowl, combine the oil, eggs, vanilla and buttermilk. Using a whisk, mix wet ingredients until smooth.
• Slowly add the wet buttermilk mixture to the flour mixture while whisking, making sure no lumps form, whisk batter until completely smooth.
• Spray a griddle or skillet with a nonstick cooking spray.
• Heat griddle or skillet to medium heat.
• Using a ladle or large spoon, pour pancake batter onto hot griddle in desired amounts and shapes. Let pancakes cook until small bubbles show on top and edges look a little browned before flipping.
• Continue to cook flip side until both sides are a golden brown. Serve hot with butter and syrup, or your choice of jam or fruit.
• Makes: 8 to 10 (6") pancakes.

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.

VANILLA PANCAKES

Steps:

• Beat egg until frothy.
• Add milk and butter.
• Mix well.
• Add sugar, salt and vanilla extract. Mix well.
• Add flour and mix until smooth.
• Add a little water if it is too thick. Mixture should just barely pour out of a spoon.
• Heat a heavy cast iron griddle or skillet over medium low burner.
• Wipe with butter with a paper towel just enough to grease the surface lightly.
• When heat is correct a small drop of water will just bounce and break in to smaller drops.
• Pour batter a 1/4 cup at a time for each pancake.
• Turn when top begins to bubble slightly.
• Second side cooks quicker so keep an eye on 'em.
• Repeat until out of batter, remember to wipe the griddle with butter between each batch.

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.

BUTTERMILK VANILLA PANCAKES

Steps:

• 1. In a medium bowl, blend together flour, sugar, baking powder, and salt.
• 2. add the wet ingredients and mix just until blended. Do not over beat a few small lumps are okay! Heat a large skillet over medium. I used my electric skillet and set at 350 degrees. Using a paper towel in half, and moisten with oil. Carefully rub skillet with oiled paper towel. Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully and cook until browned.
• 3. Always practice with one tiny pancake before you load up your griddle. Time to chow down!