Buttermilk Pancakes

These fluffy Buttermilk Pancakes are one of my family’s favorite breakfast dishes! These pancakes have a light and spongy texture only because of buttermilk. They are so good with pure maple syrup, but I also like them with whipped cream and strawberries.

Buttermilk Pancakes

Furthermore, I would like to share some of my suggestions for making perfect buttermilk pancakes. Firstly, brush a non-stick pan with oil over moderately high heat until hot but not smoking. Then reduce the heat to medium. Pour 1/4 cup of batter into a hot pan and cook until bubbles appear on the surface and the bottom becomes golden. Then flip the pancake with a spatula and cook until the bottom becomes golden and it is cooked through. Lower the heat if the pancake brown too quickly and the inside is not set. Then transfer the pancake to the serving plate. Finally, brush some oil between batches.

These buttermilk pancakes have a light and spongy texture and its flavor only hint of the richness of that buttermilk offers. While you can buy buttermilk, another option is to use buttermilk powder or you can make your own buttermilk simply by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Just stir the lemon juice or vinegar into the milk and then let it stand for 10 minutes before using. Leftover pancakes can also be frozen and simply reheated in the oven or in the toaster.

You may also like Blueberry Pancake and Baked Pancake Recipe.

Buttermilk Pancakes 2017-02-05 06:35:06

Serves 2    These fluffy Butter Milk Pancakes are one of my family's favorite breakfast dishes! And as Valentine's Day is very close, I wanted to share this quick and sweet recipe for you to make your Valentine's Day breakfast, A bit more special!                             Print        Prep Time   00:10        Cook Time   00:10        Total Time   00:20

Prep Time   00:10        Cook Time   00:10        Total Time   00:20                      Ingredients

1. 1 cup all purpose flour (130 grams)
2. 1 tsp baking powder
3. 1/4 tsp baking soda
4. 1/4 tsp salt
5. 2 tbsp white sugar
6. 1 cup buttermilk (240 ml)
7. 1 large egg lightly beaten
8. 3 tbsp melted butter or 1&1/2 tbsp melted butter and 1&1/2 tbsp olive oil
9. 2 to 3 tbsp of water (optional)
10. 1 tsp vanilla essence
11. Plus extra olive oil or melted butter to grease the pan          For Garnishing
12. strawberries
13. whipped cream
14. honey
15. tutti frutti          Instructions
16. In a wide bowl, mix together the flour, baking powder, baking soda, salt and sugar until combined.
17. In a separate bowl, whisk together beaten egg, buttermilk, vanilla essence and melted butter until incorporated.
18. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once and stir gently until combined.          How to prepare buttermilk pancakes
19. Meanwhile, heat a frying pan over medium-high heat until a few sprinkle of water dropped on the pan splatter.
20. Then grease the pan with oil or melted butter and pour 1 ladle of batter onto the hot pan.
21. When the bottom of the pancake becomes brown and bubbles start to appear on the top surface of the pancake, turn over.
22. Cook until lightly browned. Repeat the same process for the remaining batter also.
23. Decorate the pancakes with strawberries, whipped cream, tutti frutti and honey or maple syrup.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Buttermilk Pancakes

Serves 1
Prep Time: 00:10
Cook Time: 00:10
Total Time: 00:20

Ingredients

• 130 grams all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp white sugar
• 240 ml buttermilk
• 1 large egg
• 3 tbsp melted butter
• 1&1/2 tbsp olive oil
• 2 to 3 tbsp (optional) water
• 1 tsp vanilla essence
• to grease the pan extra olive oil or melted butter
• strawberries
• whipped cream
• honey
• tutti frutti

Instructions

• In a wide bowl, mix together the flour, baking powder, baking soda, salt and sugar until combined.
• In a separate bowl, whisk together beaten egg, buttermilk, vanilla essence and melted butter until incorporated.
• Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once and stir gently until combined.
• Meanwhile, heat a frying pan over medium-high heat until a few sprinkle of water dropped on the pan splatter.
• Then grease the pan with oil or melted butter and pour 1 ladle of batter onto the hot pan.
• When the bottom of the pancake becomes brown and bubbles start to appear on the top surface of the pancake, turn over.
• Cook until lightly browned. Repeat the same process for the remaining batter also.
• Decorate the pancakes with strawberries, whipped cream, tutti frutti and honey or maple syrup.

By Santhi Therese
The Indian Claypot