Breakfast » Buttermilk Pancakes
The key to the fluffiest buttermilk pancakes is to barely mix the ingredients (the batter should not even be smooth). Micheal Carter from The Farmers Diner in Middlebury, VT, whips up a batch of the best pancakes you will ever taste. Buttermilk is the key to the rich, tangy flavor. Top with butter, a dusting of powdered sugar, and pure Vermont maple syrup or fruit.
Ingredients
- ½ cup sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 3½ tsp baking powder
- 2 cups buttermilk
- ½ cup corn oil
- 1 cup water
- butter for pan or griddle
How-to
- Using a hand or stand mixer (or a whisk and a powerful arm) combine the eggs, sugar and vanilla in a separate bowl on medium speed for exactly 60 seconds
- In a large bowl, whisk together the all-purpose flour, whole wheat flour and baking powder then set aside
- To the wet mixture, add the buttermilk, oil and water, and mix again on medium speed for 60 seconds. Add dry ingredients and mix again on low speed for exactly 10 more seconds
- Heat skillet or griddle on medium-high. Melt enough butter to cover surface
- Spoon ¼ cup-sized ladles of batter into pan or on griddle
- Allow first side to cook until bubbles form on surface
- Flip, allow second side to cook until browned. You can tell that the middle is cooked when the pancake no longer feels goopy to the touch
Comments (4)
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Posted Monday, July 2, 2018, at 3:19 pm by Qkbookv:I'd like to try this kind of pancake. http://leoabreu.com/
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Posted Sunday, April 8, 2012, at 1:25 pm by fiona:My husband made these for tea tonight with maple syrup, summer fruits & greek yoghurt. Was first time we'd tried american style pancakes (being English), they were absolutley delicious, thanks
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