02-15-2021, 04:14 PM
My Homemade from scratch buttermilk pancakes.
2 1/2 cups AP flour
5tsp baking powder
1 1/2 tsp salt
2tsp sugar [white, brown, whatever - even honey]
2 cups buttermilk [OR 1 cup BM - 1 cup whole milk OR 2 cups whole milk & 2TBSP apple cider vinegar]
2 eggs
3TBSP Oil - whichever kind you feel OK with
1/2tsp vanilla extract
Sift/whisk flour & baking powder together. If you're using whole milk & ACV, mix them together NOW
and let sit for 10 minutes. THEN, mix in all other ingredients EXCEPT for the flour & baking powder.
Once all other ingredients are mixed/dissolved together THEN pour that into your flour mixture.
Fold & incorporate well, whisk it gently if you must, but only maybe 10-12 circles. Don't want to
over-beat pancake batter or it will start to develop more gluten and make tougher cakes.
Heat up a cast iron skillet/griddle, let it get gooood and hot, hit it with some BACON GREASE if you're
living right, if not - whatever oil/fat you prefer. Lard always wins. Butter too.
Pour just short of 1/2 cup of batter per pancake; let tiny holes form on top, flip, brown and stack!
All that from memory. Yeah, I've made them a few times...
2 1/2 cups AP flour
5tsp baking powder
1 1/2 tsp salt
2tsp sugar [white, brown, whatever - even honey]
2 cups buttermilk [OR 1 cup BM - 1 cup whole milk OR 2 cups whole milk & 2TBSP apple cider vinegar]
2 eggs
3TBSP Oil - whichever kind you feel OK with
1/2tsp vanilla extract
Sift/whisk flour & baking powder together. If you're using whole milk & ACV, mix them together NOW
and let sit for 10 minutes. THEN, mix in all other ingredients EXCEPT for the flour & baking powder.
Once all other ingredients are mixed/dissolved together THEN pour that into your flour mixture.
Fold & incorporate well, whisk it gently if you must, but only maybe 10-12 circles. Don't want to
over-beat pancake batter or it will start to develop more gluten and make tougher cakes.
Heat up a cast iron skillet/griddle, let it get gooood and hot, hit it with some BACON GREASE if you're
living right, if not - whatever oil/fat you prefer. Lard always wins. Butter too.
Pour just short of 1/2 cup of batter per pancake; let tiny holes form on top, flip, brown and stack!
All that from memory. Yeah, I've made them a few times...
