BARLEY BUTTERMILK PANCAKES
Developed by Kate Idzorek, Food Research Technician, and Kristy Long, Extension Foods Specialist, University of Alaska Fairbanks Cooperative Extension Service.
Provided by zeldaz51
Categories Breakfast
Time 20m
Yield 12 5-inch pancakes
Number Of Ingredients 9
Steps:
- 1. Mix flour, sugar, baking powder, baking soda and salt together in bowl. Set aside.
- 2. Mix buttermilk, melted butter and slightly beaten eggs in 1 quart mixing bowl. Add to dry ingredients. Mix together until ingredients are just combined.
- 3. Let batter rest about 5-10 minutes.
- 4. Lightly butter, oil or spray electric griddle, stovetop griddle or frying pan. Preheat electric griddle or skillet to 350°F Preheat stovetop griddle or frying pan over medium heat.
- 5. Pour ¹⁄3 cup batter onto hot, lightly greased griddle or skillet for each pancake. Cook until top of each pancake is speckled with bubbles, some of the bubbles have popped and the underside of the pancake is golden brown. Flip the pancake and cook the second side until lightly browned.
- 6. Serve immediately or place on a plate in a 200°F oven to keep warm until ready to serve. Serve with butter and syrup.
- Tips:.
- • Try adding ½ cup, fresh or frozen, blueberries, sliced bananas or desired fruit to batter.
- • Try adding chopped nuts of your choice to batter.
- • Try adding ¼ cup oat bran. Increase liquid by 2-4 tablespoons to desired consistency.
- • Try adding ½ teaspoon cinnamon and a pinch of nutmeg to the batter.
- • Replace the butter and syrup with fruit and yogurt for a healthier alternative.
- • Use powdered buttermilk. It is less expensive than fresh buttermilk and has a longer shelf life. Reconstitute according to package directions.
- • If no buttermilk is available, replace it with 1¹⁄3 cups milk and 3 tablespoons of lemon juice or vinegar.
- • For thinner pancakes, add an extra 2-4 tablespoons liquid.
- • For thicker pancakes, reduce liquid by 1-2 tablespoons.
Nutrition Facts : Calories 131.4, Fat 4.9, SaturatedFat 0.8, Cholesterol 32.2, Sodium 142.6, Carbohydrate 18.6, Fiber 1.9, Sugar 4.8, Protein 4
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
HOW TO MAKE THE FLUFFIEST PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, unsalted butter, eggs, unsalted butter, blueberry, chocolate chip, maple syrup
Provided by Matt Ciampa
Categories Breakfast
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 6 grams
BARLEY-OAT PANCAKES
Whole grain pancakes that almost melt in your mouth! This is my favorite, and most used, pancake recipe. (Slightly adapted from a recipe on the back of the Arrowhead Mills organic barley flour bag.) Note: Whole wheat pastry flour can be used in place of the barley flour, and regular baking powder can be used instead of the sodium-free variety.
Provided by So Cal Gal
Categories Breakfast
Time 45m
Yield 12-14 small pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
- In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
- Add wet ingredients to dry, and whisk until just combined.
- Heat a large non-stick skillet over low-medium heat.
- Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
- Serve warm with maple syrup or honey.
Nutrition Facts : Calories 392.8, Fat 10.7, SaturatedFat 2.1, Cholesterol 94.8, Sodium 661, Carbohydrate 62.4, Fiber 6.8, Sugar 14.7, Protein 13.9
BUTTERMILK BUCKWHEAT PANCAKES
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 8 pancakes.
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
BARLEY OAT PANCAKES
Makes a healthy, low-fat pancake, packed with fiber and flavor! I usually make them in advance, freeze, then toast later for a quick breakfast or snack. Serve with warm maple syrup or honey and fresh fruit.
Provided by Christina
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
- Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
- Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 416.7 calories, Carbohydrate 71.4 g, Cholesterol 94.8 mg, Fat 9.6 g, Fiber 7.4 g, Protein 15 g, SaturatedFat 2 g, Sodium 911.6 mg, Sugar 22.2 g
BUTTERMILK PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup
Provided by Betsy Carter
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
- In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
- Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
- Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
- Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams
MOM'S BUTTERMILK PANCAKES
These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.
Provided by Cinnken
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat and lightly grease a large skillet or electric griddle.
- Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
- Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27.2 g, Cholesterol 64.5 mg, Fat 7.9 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 4.5 g, Sodium 1027.4 mg, Sugar 3.5 g
CRACKER BARREL BUTTERMILK PANCAKES COPYCAT RECIPE
Breakfast is a love in our house and this Cracker Barrel pancakes copycat recipe is top on our list!
Provided by Kendra Murdock
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, mix together flour, sugar, baking soda, salt, and baking powder.
- In another mixing bowl, beat eggs and buttermilk together until well blended.
- Stir wet ingredients into dry ingredients until they are just combined (be sure to not overmix).
- Pour batter onto hot griddle (you may want to add a little bit of oil or non-stick cooking spray to the griddle first if it is not a non-stick griddle).
- Flip over pancake when bubbles form on the top and then cook for a few more minutes until the other side is golden brown.
- Serve with your favorite toppings and syrups and serve.
Nutrition Facts : Calories 286 kcal, Carbohydrate 48 g, Protein 10 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 76 mg, Sodium 874 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
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