Sunday, 22 December 2013

Buttermilk Pancakes

I am going to make a bold statement.

It isn't a pancake unless it has Buttermilk in it.

Well, that isn't necessarily true...I have had good pancakes without buttermilk... but they are not as fluffy and as tasty as pancakes that do have this wonderful ingredient in it.

These are my FAVOURITE pancakes. I added blueberries and it was perfect. The next time I made them, I substituted 1 cup of flour for 1 cup of whole wheat flour and though they were still good, but they were not great as the original recipe.

For all my wonderful friends who make boxed pancakes (GASP!) STOP RIGHT NOW AND MAKE THESE!!! You will never go back to boxed after these.

Buttermilk Pancakes (these make a lot of pancakes, I freeze the rest)

3 Cups of Flour
3 tbps of White Sugar
3 tsp of Baking Powder
1 1/2 tsp of Baking Soda
3/4 tsp of Salt
3 cups of Buttermilk
1/2 cup of Milk
3 Eggs
1/3 cup of Butter, melted

  1. 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.
  2. 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!
  3. 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 1/2 cup for each pancake. Brown on both sides and serve hot.

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