Buttermilk Pancakes

"These pancakes are just not your ordinary pancakes. They are light and fluffy, and resembles something your mom would make you when you were little."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Prepare for the lab barshchep.
  • Using a fork, beat the egg in a medium mixing bowl.
  • Add flour, buttermilk, sugar, vegetable oil, baking powder, baking soda, and salt to the egg.
  • Beat all the ingredients together.
  • Heat skillet over medium heat (approx setting 6-7).
  • Grease skillet with margarine if necessary.
  • To test skillet, sprinkle a few drops of water. If it bubbles and skitters around, the heat is just right.
  • For each pancake, pour in a ¼ cup (50 mL) of the batter into the heated skillet.
  • Cook pancakes until puffed and dry around the edges.
  • Turn and cook the other side until both sides are golden brown.

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Reviews

  1. Delicious pancakes chef. I love buttermilk pancakes and these were wonderful, they were light, tall and fluffy, with a great buttermilk flavor. I made a simple raspberry syrup to pour over the pancakes. What a treat we had. My neighbor & I ate the whole batch and still looked for more. Thank you so much for sharing this wonderful recipe, which has gone into my keeperbox. :)
     
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