Mom’s Buttermilk Pancakes–Printable Version

Mom’s Buttermilk Pancakes

Ingredients:

-2 cups all-purpose flour

-1 teaspoon sugar

-1/2 teaspoon salt

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1 egg

-1 tablespoon cooking oil

-Buttermilk

Directions:

Start by spraying a skillet with nonstick cooking spray and heating over medium heat. Fill a large measuring cup with 2 cups all-purpose flour. Add sugar, salt, baking powder and baking soda♥. Stir dry ingredients together.

Chef’s note: If you are substituting milk for buttermilk, simply omit the baking soda and increase baking powder amount to 1-1/2 teaspoons. OR, you can create your own buttermilk by adding 1 tablespoon lemon juice or white vinegar per 1 cup of regular milk and letting it sit for several minutes before using. In such case, you would use the original amounts of baking powder and baking soda in the recipe.

Break an egg into the flour mixture (but don’t stir yet!); add cooking oil.

Pour buttermilk over the mixture until the mixture in the measuring cup reaches the 4-cup mark. NOW STIR. If the mixture is too thick, add more buttermilk until it reaches the 4-cup mark again. (It will go down some after you add it the first time). You want a generally drippy-but-not-too-thin consistency. If the first pancake you make sits too high or looks too thick, just add more milk to the batter and stir again.

I generally make one small “sacrificial lamb” of a pancake before starting in, simply because the first one always comes out kind of ugly due to the fact that the nonstick spray oil in the pan hasn’t smeared around yet and the heat in the pan often isn’t even yet. My dog likes when I make the sacrificial pancake.

Pour batter into the skillet in a spiraling motion to form the first pancake. Let the batter sit on the skillet as tiny bubbles begin to rise to the surface of the pancake. Initially, the bubbles will pop and then become reabsorbed by the batter and fill in. Once the holes begin to remain open after popping, it’s time to flip the pancake.

Once both sides are golden-brown, the pancake is done. Remove it carefully with a spatula and pour the next round of batter. Serve with butter and warm maple syrup.

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2 Responses to “Mom’s Buttermilk Pancakes–Printable Version”

Trackbacks/Pingbacks

  1. Cinnamon-Blueberry Pancakes « The Red Kitchen Project - September 1, 2009

    […] into the breakfast lineup as often as possible. This is a variation of my mom’s wonderful Buttermilk Pancake recipe, which I will also include in the Printable Recipes page. It’s best to use a large (4-cup or […]

  2. The Red Kitchen Project » Blog Archive » Cheap Recipe: Cinnamon-Blueberry Pancakes - February 10, 2011

    […] into the breakfast lineup as often as possible. This is a variation of my mom’s wonderful Buttermilk Pancake recipe, which I will also include in the Printable Recipes page. It’s best to use a large (4-cup or […]

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