Friday, March 6, 2020

Extra Light & Fluffy Homemade Buttermilk Pancakes

       I don't know about you, but I LOVE Pancakes.  My youngest son Ronny and I both do; whereas Bub prefers Waffles.  Besides loving the taste of pancakes, I like that they can be made with common  ingredients that I can always find in my pantry so they can be whipped up anytime!

     To me, breakfast is the best meal of the day.  We even have "breakfast for supper" a few times a month.  We often serve French Toast, Biscuits and Chocolate Gravy, or Homemade Blueberry Biscuits with a yummy glaze on top. 


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 Extra Light & Fluffy Homemade Buttermilk Pancakes

2 c. all-purpose flour
2 c. buttermilk
2 lg. eggs, beaten
2 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt


     In a large bowl, stir the dry ingredients together.  Now whisk in the wet ingredients.  Do NOT overmix.  They should have some lumps.  If you overmix, then your pancakes will not turn out light and fluffy.  After the batter is mixed up, allow the batter to rest for about 10 minutes.  

     
   Once  10 minutes has passed, heat up a griddle, cast iron skillet, or frying pan over low-medium heat.  Spray the pan or add a bit of butter.  Ladle in 1/3 to 1/2 cup of the batter into the pan.  Once small bubbles appear on the surface of the pancake(s), gently flip  them over and allow them to cook until both sides are golden brown.  Be sure to not flip the pancake more than once, doing more than one can make them tough.

    Serve with butter and enjoy!  

    Makes 12 pancakes with each pancake having 20 carbs each (before topping them with butter & syrup).

     
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This recipe was shared with the following blogs and link parties:
Our Home Away from Home

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