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How to Make Buttermilk Pancakes
During the weekdays, I usually just have coffee and a toast for breakfast, but on the weekend I like to have something different and one of my favourite weekend breakfast is pancakes or flapjacks. I enjoy making buttermilk pancakes, because it is so simple and easy to do, if members of your family gets up a bit late on the weekend, they could still enjoy your pancakes, to keep the cooked pancakes warm while you cook the rest of the batter, put them on a baking sheet in a 200oF (95oC ) oven.
You can also make this buttermilk pancake by following this recipe which I found in an magazine a longtime ago, the name of the magazine I could not remember but anyhow, I hope you will enjoy this healthy and easy to make buttermilk pancakes.
My daughter asked me once.... "Mum, why do you have to use buttermilk instead of regular milk, what is the difference?" Well.....by using buttermilk it lends its tangy flavor and did you know that buttermilk is lower in fats and calories compared to regular milk, so there you go . . . now here is the recipe that makes four servings, just double it if you want more....Enjoy!!!
Let's Cook !!!
2 cups all purpose plain flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups buttermilk
¼ cup unsalted butter melted
1- 2 tablespoons canola oil
Combine the ingredients:
- In a large mixing bowl, whisk together the flour, sugar baking powder baking soda and salt.
- In another large measuring cup or small bowl, lightly beat the eggs, then add the buttermilk and melted butter and whisk to combine.
- Pour the buttermilk-egg mixture into the bowl with the dry ingredients.
2. Mix the batter
Gradually whisk from the center outward until the ingredients are well combined, the batter should still be a little lumpy; do not over mix the batter or the pancakes will be heavy.
3. Oil the cooking surface
1. Heat a, heavy nonstick frying pan over high heat, You can test if the fan is hot by dropping a few drops of water on the surface and when the water flicked on the surface bounce across it, then it is hot.
2. Use a pastry brush to lightly coat the entire cooking surface with oil.
4. Ladle the batter onto the pan.
Fill a ¼ cup ladle with batter to just below the lip. Pour the batter onto the frying pan. If necessary, use the bottom of the ladle to nudge the batter into the circle.
5. Flip the pancakes
Cook until the surface of the pancake is covered with tiny bubbles, make sure the bottom is browned and the edges look dry, this will take about 2 minutes.
Flip the pancake over and continue to cook until the second side is golden brown about 2 minutes longer.
6. Stack the pancakes
Repeat steps 3-5 with the remaining batter, re-oiling the cooking surface as needed. Use a spatula to transfer the pancakes to a plate, stacking them on top of each other with pats of butter in between the layers if desired.
Flavour Your Pancakes - Blueberry Pancakes
Follow the recipe for buttermilk pancakes.
In step 4 while the batter is still liquid, sprinkle the top of each pancake with1-2 tablespoons thawed frozen or fresh blueberries and proceed with the recipe.
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