PERFECT BUTTERMILK PANCAKES
Pancakes are the hero of the breakfast table, and their very taste can even be described as "deeply breakfasty": eggy, salty, just this side of sweet. A little indulgent and yet still somehow appropriate first thing in the morning, those fluffy stacks with crisped edges, dripping with maple syrup, are everything you want, exactly when you want them. Here is how to get to them right every time, whether it's a lazy Sunday morning or a hurried weekday.
Provided by Alison Roman
Categories breakfast, brunch, pancakes, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
MARION CUNNINGHAM'S BUTTERMILK PANCAKES
Steps:
- 1. Sift the flour, baking soda, and salt together in a bowl. 2. Add egg to mixture. 3. Pour buttermilk over egg. 4. Whisk together until lumpy batter. DO NOT OVER MIX. 5. Pour in melted butter and quickly mix until butter is dispersed. 6. Cook over medium heat. When bubbles show up flip. Then cook approximately one minute more on side 2.
BUTTERMILK PANCAKES
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by podapo
Categories Breakfast
Time 18m
Yield 10-14 pancakes
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Add eggs, buttermilk and melted butter.
- Mix until blended, but do not overbeat.
- Pour 1/4 cup per pancake (or to your liking) on lightly oiled skillet.
- Cook first side until bubbles start to form and pop.
- Flip and check other side until lightly browned.
- Serve with butter and favorite syrup.
Nutrition Facts : Calories 165.8, Fat 6.2, SaturatedFat 3.5, Cholesterol 51.4, Sodium 523.8, Carbohydrate 21.6, Fiber 0.7, Sugar 2.5, Protein 5.5
MARION CUNNINGHAM'S LEMON PANCAKES
These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.
Provided by Moira Hodgson
Categories breakfast, brunch, easy, quick, pancakes, main course
Time 25m
Yield 12 three-inch pancakes
Number Of Ingredients 7
Steps:
- In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.
- With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.
- Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1 1/2 minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 82 milligrams, Sugar 3 grams, TransFat 0 grams
BUTTERMILK PANCAKES
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by DJM70
Categories Breakfast
Time 8m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the flour, salt and baking soda.
- In a mixing bowl, combine the buttermilk, egg and melted butter.
- On a hot greased griddle, use about 3 tablespoons of batter for each pancake.
Nutrition Facts : Calories 58.4, Fat 3, SaturatedFat 1.8, Cholesterol 22.4, Sodium 214, Carbohydrate 6, Fiber 0.2, Sugar 0.9, Protein 1.8
BEST BUTTERMILK PANCAKES
Steps:
- Put the buttermilk, egg and melted butter in a bowl; stir briskly until smooth and blended. Stir the flour, salt, and baking soda together in a small bowl until well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened-- lumps are OK. Heat a skillet to medium high. Grease lightly and spoon out about 3 T of batter per pancake. Cook until bubbles break on top; flip and cook briefly until light brown on bottom. Serve immediately with maple syrup. Note: Marion says the batter holds well for several days in the refrigerator. Also, you can substitute 1/4 C of rye flour, whole wheat flour or cornmeal for 1/4 C of the all-purpose flour in the recipe.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
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