Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
Special equipment needed:
- Griddle or non-stick skillet
- Spatula
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or non-stick skillet over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12-14 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 130
Fat: 4g
Saturated Fat: 2g
Cholesterol: 40mg
Sodium: 270mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 4g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey, maple syrup, or agave nectar.
- Buttermilk can be substituted with regular milk or a milk alternative such as almond milk or soy milk.
- Unsalted butter can be substituted with salted butter or a dairy-free alternative such as coconut oil.
Variations:
- Blueberry Buttermilk Pancakes: Add 1 cup of fresh or frozen blueberries to the batter.
- Banana Buttermilk Pancakes: Mash 1 ripe banana and add it to the wet ingredients.
- Chocolate Chip Buttermilk Pancakes: Add 1/2 cup of chocolate chips to the batter.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Let the batter rest for 5-10 minutes before cooking to allow the baking powder and baking soda to activate.
- Use a 1/4 cup measuring cup to ensure even-sized pancakes.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Top with fresh fruit and whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, chocolate chips, or powdered sugar.
Pairings:
Bacon, sausage, scrambled eggs, or fresh fruit.
Suggested side dishes:
Hash browns, roasted potatoes, or a side salad.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
- If the pancakes are not cooking evenly, adjust the heat of the griddle or skillet.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Always wash your hands and cooking surfaces before preparing food.
Food history:
Pancakes have been a popular breakfast food for centuries. The ancient Greeks and Romans made pancakes using wheat flour, olive oil, honey, and milk. In the United States, pancakes are often served with maple syrup and butter.
Flavor profiles:
Buttermilk pancakes are fluffy and tender with a slightly tangy flavor from the buttermilk.
Serving suggestions:
Serve the pancakes with butter and maple syrup or your favorite toppings.
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