PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
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
FLANNEL CAKES
This is the world's best pancake recipe. It comes from the "American Woman's Cookbook", circa 1938, revised 1970. I learned to make these because my mother's pancakes sank like lead in your stomach. These float like air! I like to serve these with jam instead of syrup.
Provided by Amy - Ellies Mommie
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, sift together dry ingredients.
- In a large bowl, beat egg YOLKS only.
- Add milk and oil to egg yolks and mix well.
- In a separate bowl, beat egg whites until stiff peaks form.
- Stir dry ingredients into the egg yolk and milk mixture.
- Fold egg whites into batter.
- Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
- Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
- When bubbles just start to"pop" in the batter and edges are set, flip over.
- Pancake will puff up and rise as it cooks.
- Cook until just golden brown.
- If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.
FLANNEL CAKES - BEST PANCAKES EVER
This recipe comes from my Mother's first cook book. The American Woman's Cook Book, copywrited in 1938. To this day, these are still the best pancakes I've tasted. Light, fluffy and delicious!
Provided by Bev I Am
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sift flour, salt and baking powder together.
- Beat egg yolks and add milk and shortening.
- Beat in flour with a rotary beater (or electric mixer).
- Fold in stiffly beaten egg whites.
- Bake on hot griddle, turning to brown both sides.
- Makes 24.
CORNMEAL BUTTERMILK PANCAKES
Make and share this Cornmeal Buttermilk Pancakes recipe from Food.com.
Provided by Aroostook
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Sift together flour, salt and baking soda.
- Stir in cornmeal.
- Add egg and buttermilk and beat just until smooth.
- Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
- Bake until golden brown on both sides.
- Serve hot.
- Makes about 10 pancakes.
- * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
FLANNEL CAKES - BUTTERMILK PANCAKES
Just lovely served as a dessert with lightly sweetened fresh fruit, butter and confectioner's sugar or as a breakfast dish with syrup. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Cooking time approximate.
Provided by Molly53
Categories Breakfast
Time 20m
Yield 24 pancakes
Number Of Ingredients 6
Steps:
- Preheat your lightly greased griddle until a drop of water skitters across the surface.
- Sift dry ingredients together.
- Beat eggs until light; add buttermilk and butter.
- Add to dry ingredients and beat well.
- Drop batter from a spoon and brown on both sides.
Nutrition Facts : Calories 60.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 18.9, Sodium 136.9, Carbohydrate 9, Fiber 0.3, Sugar 1, Protein 2.3
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