Fluffy Buttermilk Pancakes Via Realmomkitchen Com Recipes
FLUFFY BUTTERMILK PANCAKES VIA REALMOMKITCHEN.COM
RealMomKitchen said: "I think I have finally found the perfect plain old pancake recipe, thanks to Recipe Rhapsody. Now Recipe Rhapsody actually got the recipe from Radishes and Rhubarb who adapted the recipe from the Better Homes and Gardens Cookbook. Here's the funny thing. I have that cookbook on my shelf with that recipe in it and never tried it. Hello???? What was I thinking????? So I must thank Recipe Rhapsody for making me aware of a wonderful recipe that I already had on my shelf." (http://realmomkitchen.com/1425/fluffy-buttermilk-pancakes/). I'm posting here so I don't lose the recipe. It worked great with rice milk used in the classic buttermilk substitute of lemon juice and milk!
Provided by O-mama
Categories Breakfast
Time 40m
Yield 10-12 pancakes
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in medium bowl.
- Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
- Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
- Lightly coat skillet with oil. Heat to medium low.
- Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
- Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
- Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
- Serve warm with maple syrup and butter.
FLUFFY BUTTERMILK PANCAKES
Make and share this Fluffy Buttermilk Pancakes recipe from Food.com.
Provided by JubalHarshaw
Categories Breakfast
Time 25m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat griddle.
- Mix dry ingredients together.
- Separate eggs and save the egg whites.
- Mix wet ingredients with egg yolks.
- Whip egg whites.
- Mix wet ingredients with dry ingredients.
- Fold egg whites into batter.
- Use 1/3 cup measure to ladle batter onto griddle.
- Flip when the edges are dry.
Nutrition Facts : Calories 476, Fat 18.1, SaturatedFat 2.7, Cholesterol 111.9, Sodium 869.2, Carbohydrate 63.2, Fiber 1.6, Sugar 14, Protein 14.5
GRANDMA'S BUTTERMILK PANCAKES
These are the best buttermilk pancakes. This recipe is handed down from my grandmother.
Provided by Daniel Roberts
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
- Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
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