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:
- Non-stick griddle or skillet
- Spatula
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate 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. 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 until the other side is golden brown, about 1-2 minutes.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 pancakes
Nutritional information:
Calories: 174
Fat: 6g
Saturated Fat: 3g
Cholesterol: 51mg
Sodium: 388mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 5g
Protein: 6g
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 milk or a milk alternative mixed with 1 tablespoon of vinegar or lemon juice.
- Unsalted butter can be substituted with salted butter or a vegan butter alternative.
Variations:
- Add 1 cup of blueberries or chocolate chips to the batter.
- Substitute the vanilla extract with almond extract or lemon zest.
- Top with whipped cream, sliced bananas, or strawberries.
Tips and tricks:
- Do not overmix the batter as it will result in tough pancakes.
- Use a 1/4 cup measuring cup to ensure even-sized pancakes.
- Grease the griddle or skillet with cooking spray or butter to prevent sticking.
- 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 or in the freezer for up to 1 month.
Reheating instructions:
Microwave the pancakes for 30 seconds or until heated through. Alternatively, heat in a toaster or toaster oven until warmed.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Top with whipped cream and fresh berries.
Garnishes:
Whipped cream, sliced bananas, strawberries, blueberries, chocolate chips, chopped nuts.
Pairings:
Maple syrup, honey, whipped cream, fresh berries, bacon, sausage.
Suggested side dishes:
Scrambled eggs, bacon, sausage, fresh fruit.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until desired consistency is reached.
- If the pancakes are sticking to the griddle or skillet, grease with more cooking spray or butter.
Food safety advice:
- Use pasteurized eggs to prevent the risk of foodborne illness.
- Store leftover pancakes in the refrigerator or freezer promptly.
Food history:
Butterworth's Pancakes are named after the famous syrup brand, Mrs. Butterworth's. The recipe is a classic American breakfast staple and has been enjoyed for generations.
Flavor profiles:
Sweet, fluffy, buttery, and slightly tangy from the buttermilk.
Serving suggestions:
Serve with maple syrup, honey, or whipped cream. Add fresh berries or sliced bananas for a fruity twist.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A