Buttermilk Night Before Pancakes
| I like to make these buttermilk pancakes the night before and by doing so the batter seems to improve. Get up the next morning, give the mixture a quick stir and your set to go. Prep:15 min. Cook:5 min. Servings:4 | Lor |
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- 3 eggs
- *If I make these to use that same day, I sometimes separate the whites from the yolks and whip the whites to stiff peaks. This makes the pancakes very light and fluffy.
- 2 cups all-purpose flour
- 2 tsps. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/4 cup sugar
- 2 cups buttermilk
- 5 Tbsps. melted butter
Directions:
- Beat eggs, add flour, baking powder, soda, salt and sugar.
- Mix well.
- Add buttermilk and melted butter.
- Mix again.
- Now batter can be refrigerated for later use.
- Lightly oil griddle and get it good and hot.
- Test heat with a dot of batter.
- When griddle is hot, ladle on batter, spreading thin.
- Bubbles will form on top side of pancake, cook til bubbles pop and pancake begins to appear dry.
- Flip and cook other side until lightly browned.
- Serve with butter and syrup.
- *Sometimes I add bananas or blueberries to this pancake mixture but not until the next morning.
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