Buttermilk Pancakes
I’m not the kind of person who will buy buttermilk just to make buttermilk pancakes. But, if I have buttermilk left over from another cooking project, I’ll definitely whip up a batch of these bad boys.
The effort to make these is minimal, so next time you’re craving pancakes, skip the boxed mix and give these a try. 🥞
This recipe is from The NY Times.
#Breakfast #Sweet #Brunch
Open in Cookpad AppCooking Instructions
- 1
In one mixing bowl, whisk all of the dry ingredients together.
In a second mixing bowl, combine all of the wet ingredients and blend thoroughly.
- 2
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Lumps are okay!
If you have time, let the batter sit for up to 20 minutes at room temperature before frying the pancakes. However, it is perfectly OK to proceed to frying them immediately.
- 3
Melt butter in a frying pan over medium-low heat, and ladle dollops of batter onto it. Cook the pancakes until no new bubbles appear on the surface, and the sides of the pancakes look slightly more firm.
Flip, and cook on the other side. The total cook time should be no longer than about three minutes.
- 4
Transfer the cooked pancakes to a rack to cool.
Leftover pancakes can be refrigerated for up to four days.
- 5
Notes:
🥞 If your pancakes are too dark or are browning too quickly, lower the heat. Finding just the right temperature to cook pancakes can be a little tricky at first: too high and the outsides will burn but the insides may be undercooked; too low and the pancakes will take forever to cook and you may end up with underdone insides.
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Comments (3)
🌸THIS DISH TASTES AMAZING
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