Al's Breakfast Buttermilk Pancakes: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=10 min |Source=MN Monthly |Yield=6-8 servings |Rating={{unrated}} }} === Ingredients === * 3 c. flour * 1 tsp. salt * 2 tsp. baki..." |
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|Rating={{ | |Rating={{Good}}Thin pancakes, definite buttermilk tang. | ||
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Latest revision as of 05:28, 24 November 2024
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10 min |
| Source | MN Monthly |
| Yield / serves | 6-8 servings |
| Rating | Good
Thin pancakes, definite buttermilk tang. |
Ingredients
- 3 c. flour
- 1 tsp. salt
- 2 tsp. baking powder
- 1 1/2 tsp. sugar
- 2 eggs
- 1 qt. buttermilk
- 4 Tbsp. butter, melted
Preparation
Heat non-stick griddle or pan. Combine flour, salt, baking powder, and sugar in bowl.
In separate bowl, whisk buttermilk and eggs.
Pour dry mix into wet mix, beating quickly as you pour, then beat in melted butter. If batter seems thick, add buttermilk as needed to thin.
Spoon batter onto hot griddle or pan and cook pancakes. When bubbles appear on uncooked side, flip.
