Aunt Helen's Buttermilk Pancakes
photo by Lavender Lynn
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
12 pancakes
- Serves:
- 4-6
ingredients
- 473.18 ml flour
- 29.58 ml sugar
- 2.46 ml salt
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2 eggs, beaten
- 29.58 ml oil
- 473.18 ml buttermilk
- 236.59 ml milk or 236.59 ml skim milk
directions
- Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed.
- Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done.
- These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour.
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Reviews
-
So good! The distinct buttermilk flavor plays nicely with our traditional maple syrup and butter. We recommend keeping the pancakes small to avoid undercooked centers, a known issue with buttermilk pancakes, but the real key to that is a heavy pan at the right temperature. Light, pretty, and tasty! Made for PAC Spring 2013.
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Perfect pancakes. This is a great recipe if you always have buttermilk on hand, which I don't, I had to buy it LOL. But these are well worth going to the supermarket for the buttermilk. I topped them with strawberries that I mashed with a fork and added a little sugar to it. This feed 5 of us well, made for special breakfest for my Daugter and Grandson this morning as they left this afternoon to travel. Very good and I will make them again. Made for Fall PAC 09 Sorry no photo, camera was packed for Daughters trip.
RECIPE SUBMITTED BY
Chef Sharon 15
Winnipeg, 0
<p>I am a stay at home mom with 4 girls, a plane crazy husband, and a very big garden!</p>