Wednesday, March 28, 2012

Buttermilk Pancakes

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 T sugar
1/2 teaspoon salt
2 eggs, beaten
2 1/4 cups shaken buttermilk, plus more for loosening batter if necessary
2 T butter, melted and slightly cooled
melted butter for cooking pancakes

Preparing the pancakes:
Sift together the flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined; batter will be slightly lumpy.

Heat a griddle or cast iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet. Cook until edges brown and bubbles form around edges and center of pancakes, 2 to 3 minutes per side. Flip and continue cooking.

[If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time. If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.]

Serves 4


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