Buttermilk Pancakes
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Buttermilk Pancakes
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Dry ingredients
- 1 ½ cups flour
- 2 tbsp (27g) sugar
- ½ tsp salt
- ¾ tsp baking powder
- 1 tsp baking soda
Wet ingredients
- 2 eggs
- 2 cups Buttermilk/Kefir
- 2oz (56g) butter, melted
Instructions
- Using a sieve, sift the dry ingredients together in a bowl.
- In a separate bowl, beat the eggs and combine the rest of the wet ingredients until the batter is smooth.
- Add the wet ingredients to the dry ingredients and mix until the batter is well mixed. Don't overmix.
- Preheat a skillet or a griddle and add a bit of butter (optional).
- Measure ¼ cup portions of the batter and pour unto skillet or griddle. Fry until bubbles appear and the edges seem to become dry. Turn and fry the other side.
- Remove from skillet and put a slice of butter on each pancake before placing the next one on the top.
Notes
- Buttermilk and eggs should be room temperature.
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