Buttermilk Pancakes

Name: How to cook Buttermilk Pancakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes ~30 four inch pancakes
Cuisine: Us

Introduce

Chef :

Chris Gan

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

Ingredient

Food ration :

Makes ~30 four inch pancakes

Cooking time :

~3 minutes

2 cups

all purpose flour

3 tablespoons

white sugar

1 1/2 teaspoons

baking powder

1 1/2 teaspoons

baking soda

1 teaspoon

kosher salt

2 1/2 cups

buttermilk

large eggs

3 tablespoons

unsalted butter, melted and cooled slightly

1 teaspoon

vanilla extract

Cooking instructions

* Step 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.

* Step 2

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Lumps are okay!

* Step 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.

* Step 4

Transfer the cooked pancakes to a rack to cool. Leftover pancakes can be refrigerated for up to four days.

* Step 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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