Basic Buttermilk Pancakes II
A couple things to keep in mind before making this recipe: 1) This produces a lot of pancakes. It made about 20 for me using 1/4 cup of batter per pancake. Consider cutting the recipe in half if serving 4 people. 2) I found the batter just a bit runny for my liking. I suggest that you omit the regular milk completely and then use some at the end to thin the batter if needed. I'm keeping the ingredients as they were originally submitted since this recipe has received so many perfect reviews. (This recipe was submitted in 2003. It was tested and photographed in March 2014.)
- 3 cups all-purpose flour
3 Tablespoons white sugar
3 teaspoons baking powder
1 and 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 large eggs
1/3 cup butter - melted
How To Make These Basic Buttermilk Pancakes
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Watch for air bubbles and then flip and brown. Serve hot.
Keep the wet and dry ingredients separate until just ready to fry. Do not over stir. Batter does not store well as if it sits, it will make thin pancakes instead of the beautiful, thick puffs that come out when the batter is fresh.
It makes about 12 to 15 pancakes.
(You can stack them on a pan in a warm oven (200-degrees) as you are making them so they aren't all eaten up before the chef has a chance to eat.)
This is the best plain 'ol pancake recipe I have ever found! (according to the recipe submitter)
Mr Breakfast would like to thank cheereeo70 for this recipe.
Recipe number 803. Submitted 3/26/2003.