Buttermilk Pancakes With Bourbon Pear Sauce 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

BUTTERMILK PANCAKES

Buttermilk Pancakes image

These were voted "best buttermilk pancake ever" at my house. They are so light and fluffy ( I hate heavy pancakes). The recipe is very similar to most, but uses 2 eggs. I also think the way they are mixed together contributes to the fluffiness. I hope you enjoy them as much as we do!

Provided by Sweet PQ

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup flour

Steps:

Beat eggs, baking powder, baking soda and salt with a whisk until frothy.
Add buttermilk and flour. Mix well.
Cook on lightly greased (I use cooking spray) griddle and serve.

Nutrition Facts : Calories 175.5, Fat 3.2, SaturatedFat 1.2, Cholesterol 95.5, Sodium 551.4, Carbohydrate 27.6, Fiber 0.8, Sugar 3.1, Protein 8.4

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