Buttermilk Pancakes

These fluffy sweet pancakes never go out of fashion!

Check it out the Recipe Intro↓

You will need two bowls, non stick pan / skillet and a spatula for flipping. 

Ingredients:

Method:

1. Melt the butter in the microwave to a liquid form.
2. Lightly beat the eggs in 1st Bowl. Whisk with fork while adding the butter slowly.
3. Add the buttermilk to the egg mixture slowly, whisking continuously, till you get a smooth consistency.
4. Add all the other DRY ingredients to the 2nd bowl. Stir well with a dry fork to distribute the ingredients evenly.
5. Add this to the buttermilk batter, a little at a time whilst folding in with a spatula.
6. Do not over mix or beat. Just make sure there is no more dry flour and the batter is somewhat smooth and thick,
7. Heat a griddle or non stick pan. You can use a kitchen towel to lightly grease with some butter. Maintain a moderate heat.
8. Spoon out 3-4 inch Pancakes.
9. Allow the pancakes to cook undisturbed on medium heat. Flip when the surface is covered evenly with bubbles.
10. Cook next side. Total cooking time should be under 4 minutes.
11. Serve with Butter and Maple Syrup.
12. Other Popular Toppings are Nuts, Fruits, Peanut Butter, Jam, Whipped Cream, Honey, Molasses, Powdered Sugar and Cane Sugar.
13. Often served with Eggs, Toast and Breakfast Sausage.

Buttermilk Pancakes

Notes:

• Read more on 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 and 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.

EAT AND TELL!!!

Let us know if you tried –  Buttermilk Pancakes