James Beards Buttermilk Pancakes Recipes

JAMES BEARD'S BUTTERMILK PANCAKES

James Beard's Buttermilk Pancakes image

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

Ingredients

3 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
1/4 cup butter, melted (2 tbsp)

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

JIM'S BUTTERMILK PANCAKES

Jim's Buttermilk Pancakes image

You will love these pancakes. I always make extra and freeze them so my granddaughter can have some before school. Quick Tips: How to Freeze Pancakes - 1. Place a sheet of wax paper between each pancake and stack together. 2. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze. 3. Use the frozen pancakes within 1 to 2 months for best quality. Next Tip: How to Reheat Frozen Pancakes: - Microwave: Remove foil and wax paper. Place 3 frozen pancakes in a stack on a microwave-safe plate. Microwave uncovered on high for about 1 to 1-1/2 minutes, or until heated through. - OR - Conventional Oven: Place frozen pancakes in a single layer on a cookie sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Provided by jimf57

Categories Breakfast

Time 28m

Yield 16 (5 inch diameter) pancakes, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1/3 cup milk
1/4 teaspoon vanilla extract
2 eggs
3 1/2 tablespoons butter, melted

Steps:

In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt).
In a separate bowl, whisk together buttermilk, milk, vanilla extract, eggs and melted butter.
IMPORTANT: Keep these two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour the wet mixture into the dry mixture, using a whisk or fork to blend. Stir until it's just blended together.
Ladle the batter onto the griddle until they form a pancake that is approximately 5 inches in diameter. When you see the edges look dry, or the bubbles are not being filled in after popping, flip it. The second side will be done in about 2-3 minutes. Be sure both sides are brown and serve hot.

BUTTERMILK PANCAKES

Buttermilk Pancakes image

Chloe's favorite breakfast dish has become mine, too. I wouldn't trade our weekend ritual of whisking the batter together for anything.

Yield Serves 4

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted, plus more for the pan
Warm Berry Syrup (recipe follows)
Confectioners' sugar
1/4 cup sugar
2 tablespoons unsalted butter, at room temperature
1 1/2 cups hulled and quartered strawberries
1 cup blueberries
1 cup raspberries
(makes 3 cups)

Steps:

In a large bowl, whisk together the flour, baking soda, and salt. In a small bowl, whisk together the buttermilk and egg, then pour into the flour mixture. Whisk until just combined, then whisk in the butter until just incorporated. (The batter should be a little lumpy.) Let the batter rest at room temperature for 10 to 15 minutes.
When ready to cook, heat a nonstick skillet or griddle over medium heat. When hot, lightly butter the pan, then pour in a scant 1/4 cup batter. Repeat, pouring the batter a few inches apart and working in batches. Cook until bubbles pop on the surface of each pancake, 3 to 4 minutes, then flip and cook for 1 minute more.
Arrange the pancakes on plates, top with the syrup, dust with confectioners' sugar, and serve immediately.
Combine the sugar and 1/4 cup water in a large skillet. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Boil, undisturbed, for 2 minutes. Stir in the butter and boil until golden and fragrant, about 3 minutes.
Add all of the berries to the skillet and cook, stirring gently to coat the fruit, until the caramel melts into the fruit and the berries begin to release their juices, about 3 minutes. Serve warm.

GRANDMA'S BUTTERMILK PANCAKES

Grandma's Buttermilk Pancakes image

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

Ingredients

3 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking soda
3 cups buttermilk, or more as needed
½ cup vegetable oil
2 large eggs

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

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