Buttermilk Pancakes Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups whole-wheat pastry flour or all-purpose white flour (or a mixture)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons melted unsalted butter
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Directions: |
Directions:Heat a large skillet or griddle over medium heat. Whisk together the dry ingredients in a large bowl. Combine the liquid ingredients in another bowl, beating well with a whisk.
Mix the liquid ingredients quickly into the dry ingredients using a spoon. Do not over mix, streaks of flour are okay. Put a little oil in the skillet and spread with a paper towel (and continue to do so between batches). Spoon about 1/4 cup batter per pancake. Cook 2-3 minutes, until bubbles appear at surface, check underside to make sure it has browned. Slide spatula under pancake and turn over. Cook until browned on other side. |
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Personal
Notes: |
Personal
Notes: When the kids were little, I used a store-bought whole-grain pancake mix. Leftover pancakes can be frozen and warmed up in the microwave and/or toaster. I like to microwave to defrost and then toast to crisp up the edges.
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