Post by cuteascountry_Shortcake on Sept 22, 2004 17:20:43 GMT -6
posted by marlaoh
The Perfect Buttermilk Pancakes
No doubt about it--these featherweight cakes stack up as the best you'll ever taste.
2 cups all-purpose flour 2 Tbs sugar 2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 2 cups buttermilk 1/3 cup milk 2 large eggs 1/4 cup butter or margarine, melted 3 Tbs butter, vegetable oil or shortening, for frying 1/2 cup pure maple syrup and additional butter (optional)
1 Heat oven to 200 degrees F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended. 2 Heat a large nonstick griddle according to the manufacturer's instructions. (Or heat a nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients; vigorously mix batter with a wooden spoon just until blended. If lumps of flour are visible, that's okay. 3 Reduce heat to medium and grease griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measure, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Carefully turn pancakes with a flexible spatula, then cook 1 to 2 minutes more, until golden brown. Serve immediately with maple syrup and additional butter, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 14 pancakes.(Nutrition facts are based on 1 pancake per serving without maple syrup or additional butter.)
I enjoy searching the internet to find untold treasures to share with others.