A very light and fluffy pancake that requires fresh buttermilk. Our kids favorite recipe. Not whole grain or healthy!
Buttermilk Pancakes
Serves: 6
Ingredients
- 3 cups all-purpose flour
- 3 T white sugar
- 3 t baking powder
- 1 ½ t baking soda
- ¾ t salt
- 3 c buttermilk
- ½ c milk
- 3 eggs
- ⅓ c butter, melted
Instructions
- 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. Do not over mix, allowing some small dry clumps in the batter to remain.
- 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 ½ cup for each pancake. Brown on both sides and serve hot.
Notes
From allrecipes.com. One reviewer said to let the buttermilk, milk and egg mixture sit out for an hour before mixing in the rest of the ingredients. If adding fresh berries coat them in flour so they won’t sink to the bottom while cooking.
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