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
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together 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 non-stick griddle or skillet over medium heat. Use a 1/4 cup measuring cup to scoop the batter onto the griddle or skillet.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown. Flip the pancakes when bubbles start to form on the surface.
6. Serve the pancakes hot with maple syrup.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 pancakes
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 26g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Buttermilk can be substituted with regular milk or plant-based milk.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add blueberries or chocolate chips to the batter for a fun twist.
- Substitute the vanilla extract with almond or lemon extract for a different flavor.
- Top the pancakes with whipped cream or sliced bananas for a decadent treat.
Tips and tricks:
- Do not overmix the batter, as this will result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low 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 or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup.
Garnishes:
Top the pancakes with fresh fruit or chopped nuts for added texture.
Pairings:
Serve the pancakes with bacon or sausage for a savory breakfast.
Suggested side dishes:
Pair the pancakes with scrambled eggs or a fruit salad for a well-rounded breakfast.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and reheat them to an internal temperature of 165°F before eating.
Food history:
Pancakes have been a breakfast staple for centuries, with variations found in cultures all around the world.
Flavor profiles:
These buttermilk pancakes are sweet and fluffy, with a hint of tanginess from the buttermilk.
Serving suggestions:
Serve the pancakes with a side of bacon or sausage for a hearty breakfast.
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