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Best Advice to Serving Tasty Buttermilk Pancakes

Wishing to eat Buttermilk Pancakes a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear procedures on preparing a Buttermilk Pancakes like a famous chef made.

Buttermilk Pancakes

We hope you got insight from reading it, now let's go back to buttermilk pancakes recipe. You can cook buttermilk pancakes using 9 ingredients and 6 steps. Here is how you achieve that.

To make an extraordinary Buttermilk Pancakes, here are the ingridients required:

  1. Provide 2 cups of all purpose flour.
  2. Use 3 tbsp. of granulated sugar.
  3. Provide 2 tsp. of baking powder.
  4. Provide 1/2 tsp. of baking soda.
  5. Get 1/2 tsp. of salt.
  6. Take 2 1/4 cups of buttermilk, at room temperature.
  7. Take 2 of large eggs, lightly beaten and at room temperature.
  8. Get 1 tsp. of vanilla extract.
  9. Take 4 tbsp. of unsalted butter, melted and cooled slightly.

After readying the ingridients, next you are ready to prepare your 5-star Buttermilk Pancakes by following the procedures below:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside..
  2. In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined..
  3. Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter..
  4. Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes..
  5. Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well..
  6. Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!.

I used uncultured buttermilk, and the pancakes were thin and rubbery. Perhaps Martha meant to state that the buttermilk should be. These buttermilk pancakes are thick and fluffy, with delicious flavor from the buttermilk in the batter. They are quick and easy to make and perfect for a weekend breakfast! Buttermilk pancakes don't have to be sweet!

Recipe : Buttermilk Pancakes

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Simple tips to make Buttermilk Pancakes

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