Most of the time, I make pancakes from out of a box. Usually, if I was going to make a "complex" breakfast, it would be something along the lines of eggs benedict. For pancakes, something off the box where all you have to do is add milk or water would work most of the time. Until I saw this video
Homemade Buttermilk Pancakes
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 1/2 tbsp sugar
- 1 egg
- 1 1/2 cups buttermilk
- 2 tbsp butter
In a bowl, beat the egg and stir in buttermilk. In a second bowl, combine flour, sugar, baking powder, baking soda and salt. Create a well in the center of the dry ingredients. Pour in buttermilk-egg mixture. Stir just until combined and add vanilla. Batter will be lumpy. The less you stir your batter, the fluffier your pancakes will be.
Melt butter over medium heat and add melted butter to to batter, stirring gently. Wipe excess butter from skillet or griddle. Adjust heat on the lower side of medium. Pour batter into pan by quarter-cupfuls. For smaller pancakes, use a smaller cup. When bubbles form on top it’s time to flip. This will take about 2-3 minutes. The bubbles will help your pancakes keep their shape during the flip. If bubbles haven’t formed, it is not time to flip.
Keeping your pan hot, but on a lower temperature ensures your cake will cook through and not be raw on the inside. Total cooking time about 4-6 minutes per flapjack. Top with butter and syrup and enjoy. Makes 8-10 pancakes. Recipe doubles well. Leftovers freeze well for a microwave breakfast in minutes!
The original ingredients are from http://www.averagebetty.com/recipes/buttermilk-flapjacks-pancakes-recipe/ and makes 8-10 pancakes. I also made some modification:
- Instead of one full egg I used 2 egg whites, and
- in lieu of 2 tbsp of butter I used 2 tbsp of olive oil.
Serve with maple syrup and, maybe even top it off with blueberries for a super yummy breakfast.
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