White Lily Buttermilk Pancake Food

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BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

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.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

WHOLE-WHEAT BUTTERMILK PANCAKES



Whole-Wheat Buttermilk Pancakes image

If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 12 pancakes

Number Of Ingredients 11

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk (see Cook's Note) or sour milk
1 tablespoon vegetable oil
2 large eggs
1 tablespoon unsalted butter, for coating the skillet, plus more as needed
Chocolate syrup, berries, maple syrup or whipped cream, for serving

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
  • Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
  • Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

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