| Servings |
| 14servings |
| Servings |
| 14servings |
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 3/4 cup buttermilk
- 1 egg
- 2 tbsp butter melted
- 2 tsp vanilla
- 1 tbsp vegetable oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
- Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
- NOTE: This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
- Whole Wheat Buttermilk Pancakes: Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
- Banana Buttermilk Pancakes: Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
- Blueberry Buttermilk Pancakes: Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
- Source: http://www.canadianliving.com/food/recipe/the-ultimate-buttermilk-pancakes
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