Grandma Millers Buttermilk Pancakes Recipes

GRANDMA'S BUTTERMILK PANCAKES

Steps:

• Stir first 5 ingredients together.
• Beat egg yolks, buttermilk,butter and vanilla together.
• Add to the dry ingredients.
• Fold egg whites in separate bowl until stiff but not dry.
• Fold into batter.
• Heat greased frying pan or griddle on medium-high until drops of water dance around on the surface.
• Spoon 1/4 cup pancakes on griddle.
• Cook until bubbles appear on surface and edges are slightly brown.
• Flip over, and cook until lightly browned.
• Enjoy, most wonderful on late Sunday Mornings over lots of laughter and hot coffee.

GRANDMA'S BUTTERMILK PANCAKES

Steps:

• Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
• Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

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.

GRANDMA'S BUTTERMILK PANCAKES

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.

GRANDMA MILLER'S BUTTERMILK PANCAKES

Steps:

• Set an electric griddle to 375 degrees. Coat surface with a small amount of vegetable oil or non-stick cooking spray. In a large bowl, mix together the first four dry ingredients. In a separate, smaller bowl, beat eggs and whisk in 2 cups buttermilk, oil, and sugar. Add wet ingredients to the dry mix and stir only to combine. Be careful not to over-mix. The batter should be slightly lumpy. If the batter seems too dry, add more buttermilk. Let rest for about 5 minutes. Working in batches, ladle/spoon approximately 1/2 cup batter for each pancake on to preheated griddle (adjust amount of batter accordingly for the size of the pan). Cook until there are many bubbles in the surface, and the edges look dry. Flip gently and cook through. Serve immediately with butter and warm maple syrup.