Buttermilk pancakes
Method
1. Whisk buttermilk, eggs, and melted butter in a bowl.
2. Sift all dry ingredients together at the same time, make a well and add liquids including butter all at once.
REMEMBER Pancake & waffle batter should be mixed very gently and only enough to barely come together, do not over-mix
Note: 4oz ladle per/pancake
Substitute 20% rye flour for Rye Buttermilk Pancakes.
Substitute 30% whole wheat flour for Whole Wheat Buttermilk Pancakes.
Substitute 25% fine yellow cornmeal for Cornmeal Buttermilk Pancakes.
- 5 oz (1 cup) ap flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbl. Sugar
- 1/4 tsp salt
- one egg
- 1 1/2 cups buttermilk (12 oz)
- 2 Tblsp melted butter (1 oz)
Method
1. Whisk buttermilk, eggs, and melted butter in a bowl.
2. Sift all dry ingredients together at the same time, make a well and add liquids including butter all at once.
REMEMBER Pancake & waffle batter should be mixed very gently and only enough to barely come together, do not over-mix
Note: 4oz ladle per/pancake
Substitute 20% rye flour for Rye Buttermilk Pancakes.
Substitute 30% whole wheat flour for Whole Wheat Buttermilk Pancakes.
Substitute 25% fine yellow cornmeal for Cornmeal Buttermilk Pancakes.