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:
- Large mixing bowl
- Whisk or electric mixer
- Griddle or non-stick skillet
- Spatula
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 whisk until just combined. Do not overmix, a few lumps are okay.
4. Heat a griddle or non-stick skillet over medium heat. Grease with butter or cooking spray.
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, greasing the griddle or skillet as needed.
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: 140
Fat: 5g
Saturated Fat: 3g
Cholesterol: 45mg
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 a mixture of milk and vinegar or lemon juice.
Variations:
- Blueberry Pancakes: Add 1 cup of fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Add 1/2 cup of chocolate chips to the batter.
- Banana Pancakes: Add 1 mashed ripe banana to the batter.
Tips and tricks:
- Do not overmix the batter, a few lumps are okay.
- Grease the griddle or skillet with butter or cooking spray before cooking each pancake.
- 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 2 months.
Reheating instructions:
To reheat, microwave the pancakes for 30-60 seconds or until warm or heat them in a toaster oven.
Presentation ideas:
Stack the pancakes on a plate and top with butter and maple syrup. Garnish with fresh berries and whipped cream.
Garnishes:
Fresh berries, whipped cream, chopped nuts, chocolate chips, or powdered sugar.
Pairings:
Bacon, sausage, scrambled eggs, or fresh fruit.
Suggested side dishes:
Hash browns, breakfast potatoes, or a fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover pancakes in the refrigerator or freezer within 2 hours of cooking.
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 curdled milk. In the United States, pancakes became popular in the 19th century and were often served with butter and maple syrup.
Flavor profiles:
Fluffy buttermilk pancakes are sweet, buttery, and slightly tangy from the buttermilk.
Serving suggestions:
Serve the pancakes hot with butter and maple syrup for a classic breakfast dish.
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