Buttermilk Pancakes
Easily repeatable and thoroughly tested. Delicious with any toppings or even straight out the freezer as a snack. Tastes great with regular milk as well.
Equipment
- 1 Cast Iron Skillet
Ingredients
- ¼ Cup Sugar
- 2 Cups all-purpose flour
- 1 Tbsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 2 Cups Buttermilk Mix 2 Cups Milk + 2 Tbsp Vinegar; Rest 5 mins
- ½ Cup Vegetable Oil
- 2 Eggs
- Maple Syrup For serving.
- Butter For serving.
Instructions
- Whisk together dry ingredients (flour, sugar, baking powder, baking soda and salt). Set aside.
- In a separate bowl whisk together Buttermilk, Oil and Eggs.
- Pour Liquid ingredients into flour mixture and stir together until well combined. Let stand (pancakes rise the longer you wait).
- Heat a cast iron skillet over MED-HIGH heat until hot. Add oil before each pancake to avoid sticking.
- Add ¼ Cup mixture to the skillet one at a time. Cook until brown on bottom and bubbles show on top aboout 2 mins. Flip the pancake and cook another 2 mins. Repeat.
- Serve with Syrup, Butter and Fruit.
Notes
.· Eggs: Eggs act as a binder, which means they help hold the batter together.
· Butter Milk: Milk adds moisture and makes them tender. (1 Cup Milk + 1Tbsp white vinegar).
· Baking Powder: Main leavening (rising) agent to make them fluffy.
· Baking Soda: Back up leavening (rising) agent (Reacts with Buttermilk).
Nutrition
Calories: 312kcalCarbohydrates: 33gProtein: 7gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 48mgSodium: 803mgPotassium: 130mgFiber: 1gSugar: 9gVitamin A: 158IUCalcium: 168mgIron: 2mg
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