How to make buttermilk pancakes - The secret ingredient in pancakes is buttermilk. On my day, I had millions of pancakes and tried many pancake recipes. The best of them are made with buttermilk. There is a trick to adding vinegar to milk to make your own buttermilk, and although this is an adequate substitute, I think the original is definitely better. But honestly, use what you have. I use buttermilk for many recipes such as chicken butter chicken and chicken fried steak.
Ingredients
A clue
Ingredients
- 2 cups of universal flour
- 2 TL backpackers
- 1 teaspoon baking powder
- H.L. Sol
- 2 P.L sugar
- 2 cups buttermilk
- 2 large eggs beaten lightly
- 1 tablespoon of optional vanilla extract
A clue
- Mix dry ingredients in a large bowl or, as I often do, in a large measuring cup.
- Only stir buttermilk, egg and vanilla extract until they are evenly mixed. Some small lumps are fine.
- Let the pancake mixture rest for 10 minutes.
- Heat a large skillet or grill on medium heat.
- Spray with non-stick spray or brush with oil or oil.
- For each pancake, remove 1/3 - 1/2 cup of the mixture over the grid.
- Turn the pancakes when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
- Serve with butter and syrup.
Post a Comment for "How to make buttermilk pancakes"