Buttermilk Pancake Recipe
Drunken, golden, and irresistibly delicious, this buttermilk panekek recipe is the last breakfast classic. The buttermilk of buttermilk makes prosperity pancakes which is tender inward and is completely crisp on the edges. Whether you are cooking food for the weekend brunch or just want to treat a comfortable morning, these are hurry to whipped the pancakes and please make sure.
Equipment
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Nonstick skillet or griddle
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 cups buttermilk (room temperature)
- 2 large eggs
- ¼ Cup unsalted butter, melted
- 1 tsp vanilla extract
- Butter or oil for greasing the pan
Instructions
- Mildly Sweet: The pancakes are mildly sweet, often enhanced with natural sweetening agents like vanilla extract, honey, or a wee bit of maple syrup.
- Wet Ingredients: Using another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth.
- Wet with Dry: Gently pour the wet mixture over the dry ingredients. Stir, but not overmuch, so that a few lumps remain. Rest the batter for about 10 minutes.
- Heating: Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cooking: Drop ¼ cup of batter on the griddle for each pancake. Cook for about 2 to 3 minutes until bubbles surface on top and edges look set. Flip and cook the other side for 1 to 2 minutes or until golden brown.
- Serve: Serve warm with butter, maple syrup, fresh fruits, or any other toppings of choice.