Buttermilk Pancakes
These fluffy sweet pancakes never go out of fashion!
® This is a RAS signature Recipe©
You will need two bowls, a nonstick pan/skillet/griddle, and a spatula for flipping.
Detailed introduction and related links, are available on the Intro page ⇓.
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Buttermilk Pancakes
Description
Old-fashioned buttermilk pancakes will always be a classic breakfast, with their light, fluffy texture and subtle and unique tanginess from the buttermilk. Simple pantry ingredients like flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, and melted butter. This is my go-to recipe.
Ingredients:
Instructions
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Melt the butter in the microwave to a liquid form.
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Lightly beat the eggs in 1st Bowl. Whisk with fork while adding the butter slowly.
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Add the buttermilk to the egg mixture slowly, whisking continuously, till you get a smooth consistency.
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Add all the other DRY ingredients to the 2nd bowl. Stir well with a dry fork to distribute the ingredients evenly.
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Add this to the buttermilk batter, a little at a time whilst folding in with a spatula.
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Do not over mix or beat. Just make sure there is no more dry flour and the batter is somewhat smooth and thick,
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Heat a griddle or non stick pan. You can use a kitchen towel to lightly grease with some butter. Maintain a moderate heat.
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Spoon out 3-4 inch Pancakes.
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Allow the pancakes to cook undisturbed on medium heat. Flip when the surface is covered evenly with bubbles.
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Cook next side. Total cooking time should be under 4 minutes.
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Serve with Butter and Maple Syrup.
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Other Popular Toppings are Nuts, Fruits, Peanut Butter, Jam, Whipped Cream, Honey, Molasses, Powdered Sugar and Cane Sugar.
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Often served with Eggs, Toast and Breakfast Sausage.
Note
- Read more on the History and Variety of Pancakes.
- Add ½ cup whole milk to the batter, to get a very thin pancake.
- Keep the heat on low and cook slowly to get an even color. When I am in a hurry my pancakes are much darker, but they still taste good!
- To keep the pancakes nice and evenly colored, using a HEAVY nonstick or well-seasoned cast iron pan is recommended. Also, do to grease the pan with butter as it burns the crust. Oil is a better option.
- Key Ingredients: Buttermilk, Flour, Butter, Eggs, Baking Powder, Baking Soda, Salt, Sugar.
I have seen Amul buttermilk https://www.jiomart.com/p/groceries/amul-buttermilk-500-ml-pack/590041240
Yes, the buttermilk used is thicker than Indian Buttermilk. You can just stir in some thick set yoghurt(not too sour) to make the buttermilk thicker. Milky mist yoghurt mixed with Amul regular buttermilk will work. Dont use the spiced buttermilk?(Amul Masti) or chaas.
In the west buttermilk is used to make scones, and fried chicken too. It usualy comes in tetra packs in the chilled section.
Happy to hear that Little O!