Pancakes Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tbsp granulated sugar
2 cups buttermilk
2 large eggs lightly beaten
1 tsp vanilla extract optional
|
|
Directions: |
Directions:1. Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium-high heat.
5. Spray with non-stick cooking spray OR brush with butter or oil.
6. Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Serve with butter and syrup. |
|
Personal
Notes: |
Personal
Notes: This recipe comes together super fast so it’s nice to be prepared. Measure out all the ingredients before you get started so you can just dump them in the bowl of the mixer and get started.
The milk is what activates the yeast so be diligent about checking for the right temperature. You’re looking for somewhere between 100-110F. I warm mine in the microwave in a glass measuring cup and then use this thermometer to check the temperature. If it gets too hot, let it sit until it reaches the right temperature. Killing the yeast is a big no-no.
The first and second rise are both 30 minutes. Keep your rolls in a draft free location and cover with a tea towel or plastic wrap.
Making the rolls the same size ensures an even baking time. I’m pretty good at eyeballing it but to be extra sure, pat the dough into a rectangle about 8 x 12 inches.
Cut into 4 strips and then cut those strips into 6 squares for a total of 24 rolls. You can use a kitchen scale to weigh them.
When rolling the dough into balls, I like to make them nice and smooth on top by pulling the “seams” down to the bottom and giving it a twist. That’s the side I place on to the baking sheet so the top is perfectly rounded. The video below will show you more of what I mean if that is unclear.
Check the rolls at 12 minutes. If they are starting to darken beyond what you prefer, put a piece of foil over the top. I like my rolls a nice golden brown and once it hits that color, I know the rolls are done. Always check a center roll for doneness and then tent with foil if they need a few more minutes.
Don’t forget to brush with butter! This is what gives the top of the dinner rolls that irresistible golden sheen. It’s super important 🙂
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pancakes is from