How To make Fruity Buttermilk Pancakes
3/4 c whole wheat flour
3/4 c flour
1 ts baking powder
1 ts baking soda
1-1/2 tb sugar
2 egg whites
1-1/2 c buttermilk
1/4 c LF cottage cheese
1/2 ts vanilla
1/2 c chopped strawberries; or any
- other fruit 3/4 c maple syrup
Banana Cream Topping:
1/2 c LF sour cream or yogurt
1/2 c mashed bananas
2 tb brown sugar
1/8 ts cinnamon
1. In large bowl, combine flours, baking powder, baking soda, and sugar.
Set aside. 2. In medium bowl, whisk together egg whites, buttermilk, cottage cheese
and vanilla. Add to flour mixture, stirring just until moist. Gently stir in fruit. 3. Spray large skillet with non-stick spray and heat over medium. Spoon
dollops of batter into skillet and spread well with spoon (otherwise it will not cook thoroughly). Cook until bubbles break, then flip and cook until lightly browned. 4. Serve with maple syrup and banana cream topping (see below)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Per serving with topping: 444 calories, 2.2g fat (4.4% CFF),
582mg sodium, 14g protein
6mg chol
My notes: I made this with strawberries and didn't make the topping. We like these better than the other banana pancakes - probably the buttermilk.
Contributor: modified from Looneyspoon recipe -----
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Fluffy Buttermilk Pancakes: The Perfect Breakfast Recipe
Buttermilk Pancakes are a staple breakfast item. After you finish thius video, you'll be able to impress anyone with your homemade buttermilk pancakes!
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Ingredients:
2 cups or 300 grams of all purpose flour
3 tablespoons or 50 grams of sugar
2 teaspoons or 12 grams of baking powder
1 teaspoons or 6 grams of baking soda
1.5 teaspoons or 10 grams of sea salt
2.5 cups or 600mL of buttermilk
2 eggs large eggs
3 tablespoons or 45 grams of butter
1 teaspoon of vanilla extract
Canola/vegetable oil for oiling pan
Butter
Maple Syrup
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Buttermilk Pancakes ????
This was SO tasty. Full Recipe below...
Strawberry Compôte:
Serves 4-6
750g strawberries (tops removed, cut into quarters)
70g caster sugar
100g water
2 tsp balsamic vinegar
Pinch of salt
Squeeze of lemon juice
1. Add all of the ingredients into a pan, bring to a bubble and reduce for 15-20 mins until you have a nice, thick compôte. Make sure to keep an eye on this whilst reducing, stirring every now and again to prevent the sugars from burning. Set aside ready to use as a topping later on.
Buttermilk Pancakes:
Makes 16 thick and fluffy pancakes
650g plain flour
2 tsp baking powder
1 tsp fine sea salt
1.1kg buttermilk
200ml whole milk
4 eggs (separate the yolks from the whites)
125g unsalted butter (melted)
3.5 tbsp caster sugar
1. Mix together all of the dry ingredients in a bowl, expect for the sugar.
In a separate bowl, mix together the buttermilk, milk, egg yolks and melted butter. Tip into the dry mix and fold it in to combine (don't ovemix, lumps are fine).
2. In another bowl, whisk the egg whites with an electric hand whisk until starting to look a little foamy. Start to stream in the sugar and continue to whisk util soft peaks form. Tip this into the rest of the batter and gently fold to combine. Don't overmix - if the batter is a little lumpy this is perfectly fine.
3. Pre-heat (important) a non stick pan to a medium heat, then gently spray with a thin coating of oil and tip the pancake batter into the preheated pan. Cook for 3-5 minutes on each side until golden and cooked through. Don't overcrowd the pan - cook the pancakes in batches. Set aside the cooked pancakes onto a plate and cover with a kitchen towel to stay warm. Plate the pancakes up with your toppings of choice. Enjoy!
Other Toppings:
Mint - finely chop this and sprinkle over the compôte topping
Bacon - cook in an oven of 180C until crispy (10-15 mins)
Pecan nuts - toast in a dry pan for a few minutes before crumbling up in your hands
Maple Syrup
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COPYCAT IHOP Buttermilk Pancakes Recipe | Julia Pacheco
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Extra fluffy pancakes
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I love extra fluffy pancakes!! Feel free to substitute the milk with buttermilk for a more sour pancake!!
Maple whipped butter
8oz unsalted butter room temp
2 tbsp whole milk
1/4 cup maple syrup
Pinch of Maldon salt
Pancakes
2 cups flour
1 12 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Maldon salt
1/2 tsp vanilla extract
2 cups whole milk (or buttermilk)
2 eggs separated
2 tablespoons unsalted melted butter
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