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pan-frying American
Buttermilk Pancakes

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Among buttermilk pancakes, I don't think you can beat these. They are slightly sourish and light. Easy to make, and the batter holds well for several days in the refrigerator.

Yield: fourteen 3-inch pancakes

Ingredients

  • 1 cup buttermilk
  • 1 egg, room temperature
  • 3 tablespoons butter, melted
  • ¾ cup all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • Butter or oil, for greasing

Directions

Put the buttermilk, egg, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.

Stir the flour, salt, and baking soda together in a small bowl so they are well blended. Stir into the buttermilk mixture only until the dry ingredients are moistened—leave the lumps.

Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly. Keep pancakes warm until enough are cooked to serve.

Rye Buttermilk Pancakes: Use ½ cup all-purpose flour and ¼ cup rye flour.

Whole Wheat Buttermilk Pancakes: Replace up to ½ cup all-purpose flour with an equivalent amount of whole wheat flour.

Yellow Cornmeal Buttermilk Pancakes: Substitute ¼ cup yellow cornmeal for ¼ cup of the flour in the recipe.

Strawberry Whipped Cream Waffles: These linger in the minds of many as a Sunday morning treat when the family gathered around the breakfast table. They are traditionally served with lightly sweetened whipped cream piled on top of the hot, cooked waffles. With a mound of strawberries on top, this is a glorious sight.

Waffles with Chopped Nuts: It is best to add chopped nuts to waffles when they have nearly finished cooking. Sprinkle about ¼ cup chopped nuts evenly over the top of the waffle about 30 seconds before it is done.

Cornmeal, Buckwheat, or Rye Flour Waffles: Substitute ½ cup cornmeal, buckwheat flour, or rye flour for ½ cup of the all-purpose flour called for in the basic recipe.


© 1987 Marion Cunningham
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 pancakes and on 1/2 teaspoon added butter or oil per serving.

136kcal (7%)
394mg (16%)
12g
0g
8g (13%)
0g
5g (25%)
2g
0g
50mg (17%)
2g
4g
8mg
79mg
75mcg RAE (2%)
0mg (1%)
49mg (5%)
1mg (4%)
 

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