Thursday, September 9, 2010
As you can probably tell I LOVE breakfast foods. Yes, even for dinner. I love these buttermilk pancakes. To be honest I always made pancakes with bisquick until I was married. Now, I could never go back to just plain bisquick pancakes. These pancakes are SUPER fluffy and taste super yummy. They actually taste even better made the next day. I like to add blueberries or chocolate chips to make them even more delicious. It's really important not to over stir these, the batter is supposed to be lumpy.
*** If you don't have buttermilk on hand you can make your own. 1 cup milk + 1 tbsp acid like lemon juice or vinegar.***
3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
1/3 cup butter, melted
1.In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2.Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3.Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.