CAKEY BUTTERMILK PANCAKES
Provided by Aida Mollenkamp
Time 23m
Yield 3 to 4 servings (12 small pancakes)
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together all ingredients except 2 tablespoons butter until evenly combined and moistened thoroughly (some small lumps will remain). Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. (If batter rests, stir briefly before using.)
- Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan's properly heated, sprinkle a few drops of water on pan or griddle and water will "dance" around before evaporating.
- Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubbles cover the top, about 3 minutes. Flip and cook until golden brown, another 1 minute. Repeat with remaining batter. Serve immediately topped with Blueberry Maple Syrup.
- Blueberry Maple Syrup:
- Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
- Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.
- Yield: 3 to 4 servings
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Ease of preparation: easy
BEER PANCAKES
Great for when you run out of milk but still want pancakes! Also can be made kid-friendly with root beer. Very fluffy and moist!
Provided by chubbylittletoro
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
- Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.
Nutrition Facts : Calories 516.6 calories, Carbohydrate 77.7 g, Cholesterol 123.5 mg, Fat 14.6 g, Fiber 1.7 g, Protein 10.3 g, SaturatedFat 8.2 g, Sodium 839.3 mg, Sugar 25.3 g
JAMES BEARD'S BUTTERMILK PANCAKES
Make and share this James Beard's Buttermilk Pancakes recipe from Food.com.
Provided by blucoat
Categories Breakfast
Time 20m
Yield 34 small pancakes
Number Of Ingredients 6
Steps:
- Beat egg yolks until well blended. Sift together flour, soda and salt. Stir in buttermilk and egg yolks. Add butter and beat until smooth.
- Beat egg whites with an electric mixer until stiff but not dry. Fold into batter gently.
- Heat a lightly greased griddle or large nonstick skillet over medium heat. Test heat by dropping a small amount of batter into the pan. Once pan is hot, drop batter by spoonfuls onto pan and cook until pancakes are brown on the bottom and are starting to dry on top. Turn and brown the other side. Keep warm while cooking the remaining pancakes.
Nutrition Facts : Calories 51, Fat 2, SaturatedFat 1.1, Cholesterol 22.8, Sodium 136.5, Carbohydrate 6.3, Fiber 0.2, Sugar 0.8, Protein 1.8
JAKE'S BEER BATTER BUTTERMILK PANCAKE'S
Light and fluffy BUTTERMILK pancakes from scratch...not your normal heavy buttermilk pancakes...ALSO VERY TASTY WITH OR WITHOUT SYRUP!
Provided by Deakon Grage
Categories Breakfast
Time 1h
Yield 12 5 inch pancakes, 3 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients seperate from wet ingredients.
- Whisk eggs in large bowl, add buttermilk, beer, vanilla and last melted butter, whisk all together.
- Blend flour, and other dry ingredients together in large bowl.
- Slowly pour wet mix into dry mix and whisk together for approximately 2 minutes.
- Let stand for 15 minutes while pan is heating.
- Using 1/4 measuring cup pour on pan and cook like normal pancakes!
- Pancakes will be light and fluffy and very tasty!
Nutrition Facts :
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