How to Make Buttermilk Pancakes

Forget that mix. Pancakes are easy to make from scratch. Serves four (about sixteen pancakes).

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbsp. melted butter - plus more for frying and topping
• 2 c. buttermilk
• 2 eggs - lightly beaten
• 2 c. sifted flour
• maple syrup
• 1 tsp. salt
• 1 tsp. baking soda
• 1 or 2 tbsp. sugar
• Groceries
• Griddles
• Measuring Cups
• Pancake Turners
• Pitchers
• Sifters
• Measuring cups

1. 

   Preheat griddle to about 375 degrees F.

2. Sift all dry ingredients into large mixing bowl.

3. 

   Melt butter and combine it with buttermilk and eggs.

4. 

   Pour buttermilk mixture into dry mixture and stir just until all dry ingredients are moist.

5. Add a teaspoon or two of butter or oil to griddle and swirl to coat.

6. 

   Pour batter on hot griddle using a 1/4-c. measuring cup, or make larger pancakes by pouring batter from a pitcher.

7. Let pancakes cook on one side until bubbles hold their shape on the uncooked side of the pancake and the edges appear slightly golden.

8. 

   Flip pancakes and cook on other side - the second side always takes about half as much time.

9. Serve with butter and syrup.

Tips & Warnings

• It's normal for the batter to be lumpy after you stir it.
• Try adding 2/3 c. diced banana or blueberries to the mix.
• Try replacing half the flour with whole-wheat flour, or replacing 1/4 of the flour with cornmeal.
• For perfectly shaped pancakes, use a meat baster to squeeze pancake batter onto the griddle.
• If pancakes are not served immediately, lay them out in a single layer and cover them with a towel. If you stack hot pancakes, steam will form, making them limp and moist.

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[kimberha1]

on 8/17/2009 A great tip is to use the g-Spout a new kitchen gadget! Its wonderful for pouring perfect pancakes, muffins and cupcakes. No more drips and baked on batter. We even love using it to strain off that yucky grease from bacon... http://www.g-Spout.com

[inquire]

on 8/2/2009 yummy!

[daydreamgalaxy]

on 7/13/2009 Thanks for the advice! 5*s!

on 11/22/2005 I was on a camping trip and we were making pancakes with what was left of our mix powder. I put too much water in, and was about to ditch the thin, useless stuff when I remembered we had a good-size Tupperware container of Raisin-bran cereal. Thinking of bran muffins and stuff, we dumped the Raisin-bran into the mixture. It was delicious! It would have been a little less chunky and a little better looking if the cereal had been thoroughly mashed into powder (like I suggested), but it came out well anyway, and better than the mix had by itself.

on 11/22/2005 These instructions are for people who like light, satisfying pancakes that do not weigh you down. I use standard ingredients and NO SALT.

The quantity for the list of ingredients yields four (3-1/2 to 4 inch) pancakes. Obviously, increasing the quantity of ingredients proportionally will increase number of pancakes likewise:

1 cup of all purpose flour
2 tbsp of sugar
2 tsp of baking powder
2 tbsp of butter (or substitute), melted
1 egg
milk (whole or 2%)

In a large bowl, combine the flour, sugar and baking powder. In a measuring container, add an egg and whip it lightly with a fork (just enough to mix). Add a tbsp or two of milk and mix. Add the melted butter, mix again and top off this cup with milk to the one cup mark. Add this liquid quickly into the bowl with the dry ingredients. Now combine (NO beating or whipping) till all the dry ingredients are WET. This just takes a few moments. There will probably be large lumps in this batter. Don't worry about this. Just wait 5 minutes and you will find that the batter has grown in size. Now add a couple of tablespoons of milk at a time to this batter and FOLD very carefully until you find that the batter slips off your mixing spoon rather easily. Stop here and do no more with this batter as it is ready for the grill.

Now for the grill, preferably use a non-stick type pan. Heat until a few drops of water dropped on the grill dances off the surface violently as it should be quite hot. Add some butter to this grill and brush the surface.
Spoon batter onto the grill for the approximate size of each cake and cook until the edge of the cakes start to dry. It's not necessary to wait for bubbles to appear at the top of the cake and a slight peek on the underside should yield a medium to dark brown color. Turn it over and cook for a minute or two or until a finger depressed lightly on top of the cake springs back.

The pancakes are now ready for the table. Enjoy!