Easy buttermilk pancakes with few ingredients #food #shorts
service 4. recipe can be easily doubled or trippled
instructions:
●1⅓cups all-purpose flour (160g)
●1 tablespoon baking powder
●2 tablespoons granulated sugar
●1 teaspoon salt
●1 cup milk (240ml)
●1 large egg
●4 tablespoons butter melted (56g)
●2 teaspoons vanilla extract
instructions:
1. Whisk the flour, sugar, baking powder, and salt in a large bowl.
2. In a medium bowl, whisk together the milk, egg, melted butter, and vanilla together until well combined
3. Pour the milk mixture into the flour and fold it together just until combined. (It's okay if there are a few small lumps in the batter. This actually helps make fluffier pancakes!)
4. Heat a large skillet or griddle over medium-high heat. Once hot, rub or brush with butter to lightly grease the pan. add ¼ cup of batter for each pancake.
5, Cook for a few minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook an additional minute or until golden brown. Add more butter with each new batch of
pancakes. Serve hot with butter and a drizzle of maple syrup.
Pancake day 2022 - #Buttermilk #pancakes & #hashbrowns for #pancakeday #shorts
Pancake day 2022 ideas, this would give you some mouthwatering ideas to celebrate national Pancake day / shrove Tuesday. British Pancakes are more refined and simple but USA Pancakes are loaded with goodness like this one here. Pancakes with mini hash browns, maple bacon and cheddar chese sauce.
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1 Minute Buttermilk Pancake Recipe! #shorts | Chef Vic Cuisine
A classic breakfast staple for every kitchen! This recipe makes fluffy, delicious pancakes that will be gone as soon as they are ready!
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#shorts #buttermilkpancakes #pancakes #chefviccuisine #chefvic
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Ingredients:
1 cup (120g) all-purpose flour
1 tsp (4g) baking powder
1⁄4 tsp (1.25g) baking soda
1⁄4 (1.5g) tsp salt
3 tbsp (36g) granulated white sugar
1 large egg, lightly beaten
1 cup (240mL) buttermilk
3 tbsp (42g) melted unsalted butter + additional for serving and greasing the pan or griddle
Dash or two of vanilla extract
Method:
In a large-sized bowl, whisk the flour, baking powder, baking soda, salt, and sugar.
In a different bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
Pour this egg mixture into the dry ingredients all at once and stir until combined. The batter will be thick and should have some small lumps. (Do not over mix the batter or the pancakes will become tough.)
Heat a frying pan or griddle over medium high heat (375°F (190°C)) until a few sprinkles of water dropped on the pan or griddle splatter. Adjust the temperature as needed. You can also use an electric griddle with the temperature set at 350°F (176°C). Lightly brush or spray the pan with melted butter or oil.
Using a ladle, pour 1⁄4 cup of the pancake batter onto the hot pan, spacing the pancakes at least 3 inches apart. When the bottoms of the pancakes have slightly browned (in about 1-2 minutes), turn the pancake over. Cook the other side of the pancake until slightly browned (about 1-2 minutes).
Repeat step V with the remaining batter, making sure to brush or spray the cooking surface with melted butter or oil between batches.
Serve immediately with butter and maple syrup or your favorite jam.
Tips & Variations:
If you do not have buttermilk handy, take 1 cup whole milk plus 1 tablespoon of white vinegar and mix thoroughly to create a buttermilk substitute. The pancake batter can be stored in the refrigerator for up to 24 hours.
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Perfect Buttermilk Pancakes - a Shrove Tuesday tradition
Owen shows us how he makes buttermilk pancakes. He's been doing it since one Christmas Morning back when he was ten years old.
Recipe:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 beaten egg
3 tablespoons vegetable oil
about two cups buttermilk
Mix all the dry ingredients together, then stir in the eggs, oil and buttermilk. Don't add all the buttermilk at once. Add just enough to make a batter a little thinner than cake batter.
Pour the batter onto a preheated and very lightly greased griddle, about a quarter cup for an average-sized pancake. Cook until bubbles are solidifying on the top. Flip and cook on the other side. Continue until all the batter is used up.
NOTE: Dried powdered buttermilk is readily available and makes tasty pancakes.
Sweet Milk version recipe
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 beaten egg
about 1 to 1 1/2 cups milk
Mix and cook as directed above
We recommend the childrens' book Sheldon Lunch by Bruce Lemerise. It's a fun read for the little ones and there's a good recipe for buttermilk pancakes at the end.