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Before you jump to Buttermilk pancakes recipe, you may want to read this short interesting healthy tips about Energy Enhancing Treats.
Wholesome eating encourages a feeling of health and wellbeing. Increasing our consumption of well balanced meals while reducing the intake of unhealthy kinds plays a role in a more balanced feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). Sometimes it’s difficult to find healthier foods for something to eat between meals. Finding goodies that really help us feel better and boost our stamina often involves lots of shopping and painstaking reading of labels. Why not try one of many following healthy snacks the next time you need some extra energy?
Try eating almonds unless you have problems with nut allergies. Almonds have a multitude of health benefits and are an excellent choice when you need a shot of energy. Different nutritional vitamins tend to be found in these wonderful nuts. They actually do, however, come with tryptophan-the same enzyme that makes you tired after eating turkey. Having said that, you may not need a nap after eating almonds. These nuts loosen up the muscles and provide a general sense of peace. Almonds often give you a general increased feeling of well-being.
You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to buttermilk pancakes recipe. To cook buttermilk pancakes you only need 9 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Buttermilk pancakes:
- Provide 3/4 cup milk
- Get 2 tablespoons white vinegar
- Provide 1 cup all-purpose flour
- Take 1 teaspoon baking powder
- Take 1/2 teaspoon baking soda
- Use 1/2 teaspoon salt
- Take 2 tablespoons white sugar
- Use 2 tablespoons butter, melted
- Prepare 1 egg
Instructions to make Buttermilk pancakes:
- Mix 2 tablespoons of white vinegar with the milk. Set aside for 5-10 minutes to sour.
- Sift together all purpose flour with the baking powder, baking soda, salt, and sugar.
- Beat 1 egg into the soured milk, and mix in the melted butter.
- Combine the wet and dry ingredients, and whisk until there are no clumps of flour left.
- Heat a skillet to medium heat, and lightly grease with either a cooking spray, oil, or butter. Scoops 1/4 cup if the batter onto the heated skillet.
- Cook until the edges have browned, then flip over to cook the other side for an additional 1-2 minutes, or until both sides are golden brown.
- Serve hot with a cube of butter, and honey or syrup.
I used uncultured buttermilk, and the pancakes were thin and rubbery. Perhaps Martha meant to state that the buttermilk should be. These buttermilk pancakes are thick and fluffy, with delicious flavor from the buttermilk in the batter. They are quick and easy to make and perfect for a weekend breakfast! Buttermilk pancakes don't have to be sweet!
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