delicious buttermilk pancakes recipe
This buttermilk pancakes recipe is delicious. The key ingredient is vanilla. The recipe makes about 16 pancakes and are great left overs.
A couple things you need to do, to make these pancakes is to make the batter and let it sit for 30 minutes, so that the baking soda adds bubbles into the mix. The second thing to do is to add butter onto your pan between pancake batches. This will give a little crispness to the pancakes.
Tip: If you do not have buttermilk, put 2 teaspoons lemon juice into each cup of milk and let it sit for 5 minutes. That makes it like buttermilk.
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla
2 cups buttermilk
preparing the buttermilk pancake mix
Add the dry ingredients and mix. Add the eggs and buttermilk and mix until it is combined.
Allow the batter to sit for at least 30 minutes. This will allow the batter to make bubbles and make the pancakes fluffy. You can work on making bacon, muffins or other things.
Take your flat go-to pancake pan and heat it up with a medium flame. Rub a generous amount of butter on the pan and take 1/4 to 1/3 cup of batter and place it on the pan for each pancake.
You will want to turn your pan down to medium-low flame (possibly) to allow the pancakes to cook enough to brown (not blacken) and also bubble and cook the insides.
Once you start to get bubbles all over the pancake, it’s time to flip with a spatula. The pancakes may puff up a bit (this is the fluffy part), don’t press them down. Allow to cook for a few minutes.
If you are not sure if they are done, you can press inside the middle with a spatula to check one to see if it is done or raw.
Once cooked, you can remove from the heat and serve. This will make about 16-20 pancakes. While cooking the rest of the pancakes, you can cover with a tea towel to keep them warm.