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6/17/11
Buttermilk Pancakes
Here is a delicious buttermilk pancake recipe that will work
perfectly in your pancake maker. It should be made ahead
several hours for best results, but the increased flavor from the
buttermilk is well worth planning for advance preparation.
Makes 14 to 16 pancakes.
Ingredients:
2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1 large egg
2 cups buttermilk, plus 2 additional tablespoons, if necessary
to attain the perfect consistency
2 tablespoons unsalted butter, melted, or vegetable oil.
Preparation:
1. Combine the flour, baking soda, baking powder, and sugar in
a small bowl.
2. Break the egg into a mixing bowl, add the buttermilk, and
mix thoroughly.
3. Add to the flour mixture and beat with a whisk or mixer until
smooth.
4. Pour into a covered container and refrigerate several hours or
overnight.
11:50 AM
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5. Next morning, beat the batter thoroughly, adding up to 2
tablespoons of buttermilk as needed until the batter is of
a pouring consistency.
6. Stir in the melted butter or oil.
7. Preheat your pancake maker until the red indicator light
turns on, approximately two minutes.
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8. Using a
/
-cup measure, pour the batter into the pan-
4
cake maker. This should fill to about
the edge. Close the lid and wait three minutes. Pancakes
should be perfectly cooked in this time. For browner
pancakes, cook one minute longer.
®
1
/
of an inch from
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