Buttermilk Pancakes
Printable Version
2 c flour
1 1/4 t baking soda
3/4 t baking powder
1/4 c butter
1 t salt
2 eggs
2 c butter milk (2 T of vinegar or lemon juice added to 2 c milk = butter milk)
Sit dry ingredients, add other ingredients. Stir well. Cook.
Alton Brown Suggestions to perfect pancakes:
Combine dry ingredients. Combine egg whites and milk. Combine egg yolks and melted butter. When slightly cooled, add whites liquids to yellow liquids. Mix Dry and Wet. Stir JUST UNTIL COMBINED. Be very careful not to stir beyond what is needed, as it will cause your pancakes to toughen. There may still be small lumps that will cook out. Make sure you test the temperature of your griddle. It should make a drop of water dance, not evaporate immediately. Pancakes should take 2-3 minutes to cook. Butter surface by buttering and then wiping clean with a paper towel. No more butter is needed. Use ice cream scoop or measuring cup to get uniform pancakes. May keep warm in 170° oven for about an hour. Make your own pancake mix by combing the dry ingredients and storing. They will keep fresh for 3 months in an air tight container.
*Lately I have been using milk instead of buttermilk. We like it better that way. Do what you like best :)
My pancakes never look this good... Maybe you should come to my house and make me some pancakes ;)
ReplyDeleteDouglas loves restaurant style pancakes. We have never been able to duplicate the texture of them, until these! I am generally not a fan of pancakes but thought these were excellent! These will be my go to pancake recipe. If you haven't tried these, follow the directions, don't over mix and you will be a fan too!
ReplyDeleteTried them this morning for Sunday breakfast . . . . . they were hit. Blake jr was a big fan.
ReplyDeleteNice updated pic! Love it!
ReplyDeleteThanks! I thought the steam looked cool :)
ReplyDelete