There are many varieties of pancakes recipes but buttermilk pancake recipe is the most delicious and are very easy to make. They are light
and fluffy with a distinct tangy flavor which blends perfectly with maple syrup or any other syrup or jam
desired.
Buttermilk pancakes are very simple to make and the results are very satisfying. Buttermilk is
the first ingredient needed of course. It adds a unique tangy flavor and contributes to the fluffiness ands
lightness of this classic pancake.
Buttermilk is readily available at grocery stores, but it can also be made by combining one
tablespoon of lemon juice, vinegar or apple cider vinegar to one cup of whole milk. Stir the lemon juice or vinegar into the milk and allow it to sit or stand for
five to ten minutes or until it thickens.
The tools needed are measuring spoons and measuring cups a wire whisk or large spoon and two
medium bowls, one to mix the dry ingredients and the other to mix the wet ingredients.
The following is a basic buttermilk pancake recipe:
Mix together the flour, sugar, baking powder, baking soda and salt in a medium bowl and lightly
whisk or stir. Combine the buttermilk, eggs, melted butter and vanilla flavor in separate medium bowl and stir
or whisk the mixture lightly.
Mix half of the dry ingredients with the buttermilk mixture and whisk or stir until smooth then
add the remaining dry mixture and stir or whisk just until the flour mixture is mixed in. Do not stir or whisk
too long because it will make the pancakes tough. The batter will be slightly lumpy. Let the mixture sit for a
few minutes, this will make the pancakes fluffier and lighter.
Cook the pancakes in a non-stick pan, spray with a vegetable oil cooking spray and cook on a low
heat. Buttermilk pancakes can burn easily so make sure the heat is not too high.
Pour 1/4 cup of the batter per pancake into heated pan. If using a pan other that is not
non-stick add about 1 tablespoon of oil and heat before pouring in the batter. Between batches more oil or
cooking spray may be needed to avoid burning and sticking.
Cook the buttermilk pancakes slowly to avoid burning and so the centers will not end up being
gooey and not done. In general they should cook about two to three minutes per side over a low heat. Also it is
a general rule that pancakes are ready to flip or turn when tiny bubbles form on the top of the pancake and when
the edges start to brown. This recipe makes about 8-10 delicious pancakes.
Serve with maple syrup, powdered sugar or jam and enjoy!
Note: Chocolate chips can be added to buttermilk pancakes for a special treat. Add about 1 to 1
cup of chocolate chips by folding them into batter. Fruit can also be added to the mixture. 1 to 1 cup of fresh
blueberries or 1 to 1 cup of mashed bananas will make this classic pancake even more delicious. Also about 1 to
1 teaspoon of cinnamon can also be added to spice up the flavor.
