Buttermilk Pancakes
Everyone loves pancakes! Especially ones that are so light and tender, they melt in your mouth. Try this easy recipe for your next short stack.
6 Pancakes
|
15 Minutes
Ingredients:
1 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk, plus more for thinning out batter
2 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 teaspoon almond extract, optional
Oil for pan
Method:
In a small bowl combine flour, sugar, salt and baking soda. In a medium bowl, beat eggs and blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Do not over-mix. For thinner pancakes add up to a quarter cup more buttermilk.Preheat an oiled griddle or frying pan on medium-low for at least 10 minutes. Pour 1/4 cup of batter per pancake onto the griddle. Flip the pancakes when bubbles appear evenly on the surface.
Serve immediately with syrup or fresh fruit.
Chef's Notes:
This recipe can easily be doubled to make pancakes for a crowd. If you have any leftover pancakes, they can be refrigerated for a few days and reheated in the toaster oven or microwave.