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Tuesday, July 29, 2014

Best Buttermilk Pancakes Recipe

While wondering what to make for a quick dinner the other night, I noticed we had several kinds of fruit that were quickly reaching their best-by date.  So rather than make a fruit shortcake or other dessert, I thought these red grapes, strawberries, green grapes, blueberries and apples would be perfect as a topping on my favorite Buttermilk Pancakes.

Here's this fool-proof recipe for:

The Best Buttermilk Pancakes

1 1/2c flour
1 tsp baking soda
1 tsp baking powder
1 tsp sugar
1/2 tsp salt

stir into:
2 c buttermilk
2 eggs
3 tbsp melted butter

don't over mix the batter, leave some small lumps
*I would give credit to the author of this recipe if I knew who it was*

  I use a large measuring cup

Here's the secret to the highest, fluffiest pancakes.  Refrigerate the batter for about 45 minutes to an hour before cooking.  You will notice the batter will rise a bit but don't stir!  It's ready to go. (This tip comes from my niece Jacki, who happens to be a professional pastry chef!)

Add a small amount of butter to a preheated fry pan over med/high heat and ladle out the batter.  Turn when bubbles form on top and finish cooking.

 I would have photographed a stack but these go so fast at our house,
 I couldn't get enough ahead to  stack them!!

Here in Canada, we serve our pancakes with a small pat of butter and the best genuine Maple Syrup!


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