Buttermilk Pancakes
User Reviews
5
Buttermilk Pancakes
Description
This recipe produces buttermilk pancakes that are tender and soft with a slightly sweet flavor. The combination of baking powder and baking soda reacts with the buttermilk acidity to create a light texture with effective rise. A resting period allows the ingredients to meld, ensuring consistent cooking. Vanilla extract and butter contribute to the flavor and richness.
Pancakes are cooked on a nonstick surface with a small amount of butter to prevent sticking and to promote browning. Each pancake is formed by pouring about one-third cup of batter and gently spreading to a round shape. The batter's thickness can be adjusted with a bit of extra milk to achieve the desired pourability.
These pancakes are typically served for breakfast or brunch and pair well with syrups, fresh fruit, or other toppings. Nutritional information is calculated per pancake to assist with portion control.
Ingredients
- 2 cups all-purpose flour or plain flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk plus up to ¼ cup extra if needed
- ⅓ cup butter melted, unsalted
- 2 teaspoons vanilla extract pure
- 2 large egg
Instructions
- Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the buttermilk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
- Set the batter aside for a good 10 minutes to let rest and settle the ingredients into each other while heating up your pan or griddle.
- Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ⅓ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
- When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
- Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!
Notes
- Nutritional values are provided for each individual pancake portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 303mg | 13% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 252IU | 5% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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