Bettes Buttermilk Pancakes Recipes

BUTTERMILK PANCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

THE BEST BUTTERMILK PANCAKES

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.

BETTE'S BUTTERMILK PANCAKES

Steps:

• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Lightly beat the eggs with the buttermilk, milk and melted butter. Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend. The batter should be slightly lumpy. If you want to add fruit or nuts, stir them in now, or you may sprinkle them on the pancakes while they are on the griddle. Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees F on an electric griddle). Pour 1/4 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they do not run together. When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom. Serve immediately on warmed plates with the topping of your choice. cook's notes My absolute favorite pancake recipe. From the San Francisco Chronicle a few years ago: "Bette's Buttermilk Pancakes Rise a Stack Above the Rest" Michael Bauer Several people in the Food department thought they had the best recipe for buttermilk pancakes until they tasted this version from Bette's Oceanview Diner in Berkeley. Owner Bette Kroening has been making these pancakes there for nearly 20 years. They have become so popular that she even started a line of packaged mixes that can be bought all around the Bay Area, including in some Safeways. What makes these -- as well as all of the all-American specialties at the diner -- so good is they are made fresh. The baking soda, baking powder and buttermilk work to make these lighter and fluffier than just about any you'll find. Bette's Oceanview Diner, 1807 Fourth St. (between Virginia Street and Hearst Avenue), Berkeley; (510) 644-3230. Open daily for breakfast and lunch. The ingredients. The baking powder, baking soda and buttermilk work together to make these the lightest pancakes possible. -- Stirring the batter. The batter begins to react the minute the wet ingredients are added. Stir quickly and don't overstir; there should still be lumps in the batter.

BUTTERMILK PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.

BUTTERMILK PANCAKES II

Steps:

• 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.
• 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!
• 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.