Buttermilk Pancakes
We're on a roll with buttermilk breakfast items. :) I recently tried a different Buttermilk Pancake recipe from the family cookbook. I always make Grandma Glade's Buttermilk Pancakes. This one seemed quite similar, but had a bit of a twist.
Buttermilk Pancakes
2½ cups flour
2 Tb. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs, slightly beaten
2½ cups buttermilk
2 Tb. margarine, melted
1 tsp. vanilla, optional
Mix dry ingredients and then add wet ingredients together all at once. Don’t over-mix. Cook on hot griddle. You can also make the recipe with sour milk if you don’t have buttermilk: pour about 3 Tb. vinegar into measuring cup and then add milk to 2½ cups. Let this milk stand about five minutes before using in the recipe.
Tiffany's Note: I tried it with the vanilla. The vanilla caused mixed reviews with my children so I'll leave it out next time. Some liked it and some couldn't tell a difference and one cut the pancake into 38 pieces and wouldn't eat it. It has half the fat (margarine instead of oil) than the other recipe. It worked fine, but I did notice my pancakes were clinging to my non-stick griddle a bit more. They still cooked great, though. It's the right size of recipe to feed 6-8 people.
Melinda's Note: I use this one frequently, but I always substitute oil for the melted margarine, just for time's sake. No one complains. I'll bet the margarine would make it taste a bit better.
Becky's picture: I made these pancakes a few days ago and took a picture before I saw that Tiffany beat me to the punch;-) I thought I would still share:
Buttermilk Pancakes
2½ cups flour
2 Tb. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 eggs, slightly beaten
2½ cups buttermilk
2 Tb. margarine, melted
1 tsp. vanilla, optional
Mix dry ingredients and then add wet ingredients together all at once. Don’t over-mix. Cook on hot griddle. You can also make the recipe with sour milk if you don’t have buttermilk: pour about 3 Tb. vinegar into measuring cup and then add milk to 2½ cups. Let this milk stand about five minutes before using in the recipe.
Tiffany's Note: I tried it with the vanilla. The vanilla caused mixed reviews with my children so I'll leave it out next time. Some liked it and some couldn't tell a difference and one cut the pancake into 38 pieces and wouldn't eat it. It has half the fat (margarine instead of oil) than the other recipe. It worked fine, but I did notice my pancakes were clinging to my non-stick griddle a bit more. They still cooked great, though. It's the right size of recipe to feed 6-8 people.
Melinda's Note: I use this one frequently, but I always substitute oil for the melted margarine, just for time's sake. No one complains. I'll bet the margarine would make it taste a bit better.
Becky's picture: I made these pancakes a few days ago and took a picture before I saw that Tiffany beat me to the punch;-) I thought I would still share:
Ha! I cooked these last night (an emergency "what am I cooking for dinner?" meal- although my children love breakfast for dinner).
ReplyDeleteJust saw this fantastic idea to stock pile homemade pancake mix ready to go and I'm going to do it this weekend with my favorite recipes. All About Pancakes
ReplyDeleteAlso - I always have the powdered buttermilk on hand (keeps in the fridge). It's SUPER handy since fresh buttermilk is not something I often have.