Buttermilk Pancakes.
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Composition - Buttermilk Pancakes:
- Require 2 cups all purpose flour.
- Require 3 tbsp. - granulated sugar.
- Provide 2 tsp. baking powder.
- You need 1/2 tsp. baking soda.
- Prepare 1/2 tsp. salt.
- You need 2 1/4 cups for buttermilk, at room temperature.
- Prepare 2 large eggs, lightly beaten and at room temperature.
- Need 1 tsp. of vanilla extract.
- Give 4 tbsp. of unsalted butter, melted and cooled slightly.
Buttermilk Pancakes instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well combined, then set it aside..
- In a separate bowl, whisk together the buttermilk, eggs and vanilla extract. Then, while you are whisking, slowly drizzle in your melted butter until combined..
- Pour the wet ingredients into the dry and use a wooden spoon to stir it all together until just combined. It's ok if there is still a few flour streaks in the batter..
- Grease a non-stick skillet or a griddle and place it on medium heat. Allow it to preheat before beginning to cook the pancakes..
- Once your ready to start, scoop about 1/2 cup of batter per pancake into the skillet/onto the griddle. Allow it to cook until the edges appear set and bubbles that form in the batter begin to burst. Use a spatula to flip the pancakes and cook until the other side is golden brown as well..
- Repeat this process until all the batter is used up. Grease between pancakes if needed. I like to keep mine on a large baking tray in a warm oven while the others are cooking, since I tend to only cook 2 at a time on my griddle. Serve immediately and enjoy!.
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