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Great snack time..How to prepare Buttermilk Pancakes.
Love to try, try to love thats how i work in kitchen. I got introduced to this soft, fluffy tea time snacks , you can have in breakfast also when i moved to singapore. My son just loved them, and one lovely evening when my son was waiting for his surprise snack i tried this ad he loved it so much. Now atleast once a week i have to prepare this or whenever my little one ask for it.
For this receipe i substitute cornflour with egg , people who eat egg can add eggs too. Your pancakes will be still delicious. For busy mornings you can prepare the batter in night and store in refridegerator and use next day morning.
To reheat pancakes- Microwave 1-2 pancakes on high 10 to 20 seconds or place a single layer of ungreased cookie sheet and cover tightly with foil , heat in 375degree F oven for about 10min.
- To keep Pancakes warm- Place on paper towel-lined cookie sheet in 200degreeF oven.
Try these Stir in stuffs-
Stir one of the following into pancake batter for each 2 cups of mix used.
Banana Walnut- 1/2 cup thinly sliced banana and 2 tablespoons chopped walnuts.
Apple Cinnamon- 1/2 cup finely chopped peeled apple and 1/2 teaspoon cinnamon.
Chocolate Chip- 1/2 cup chocolate chips.
Blueberry- 1/2 cup fresh blueberries chopped.
View my kitchen space-Buttermilk Pancakes.
- 3 cups all purpose flour
- 3 tbsp white sugar
- 11/2 tsp baking soda
- 3tsp baking powder
- 3/4tsp salt
- 3cups buttermilk
- 1/2cup milk
- 3tbsp cornflour
- 2tbsp melted butter
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, cornflour 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.
Quick snacks loved by all..
|Serving size: 2 pancakes|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 35 g||12%|
|Sugar 8 g|
|Protein 2 g||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|