Buttermilk Pancakes
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
43
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 tbsps
Sugar1 tbsp
Baking Powder1 tsp
Salt2 cups
Buttermilk3 large
Egg (separated)1.5 tsps
Vanilla Extract1
ButterDirections:
1
Whisk flour, 2 tablespoons sugar, baking powder and salt in large bowl to blend
2
Add buttermilk, egg yolks and vanilla and whisk until smooth (batter will be very thick)
3
Using electric mixer, beat whites in medium bowl to soft peaks
4
Add remaining 1 tablespoon sugar and beat until stiff but not dry; fold into batter
5
Melt butter on griddle or in heavy large skillet over medium-low heat
6
Working in batches, pour batter by 1/4 cupfuls onto griddle
7
Cook until pancakes are golden brown, about 3 minutes per side
8
Transfer to plates
9
Serve with syrup
10
Whisk flour, 2 tablespoons sugar, baking powder and salt in large bowl to blend
11
Add buttermilk, egg yolks and vanilla and whisk until smooth (batter will be very thick)
12
Using electric mixer, beat whites in medium bowl to soft peaks
13
Add remaining 1 tablespoon sugar and beat until stiff but not dry; fold into batter
14
Melt butter on griddle or in heavy large skillet over medium-low heat
15
Working in batches, pour batter by 1/4 cupfuls onto griddle
16
Cook until pancakes are golden brown, about 3 minutes per side
17
Transfer to plates
18
Serve with syrup