Tuesday, August 13, 2013

The Best Buttermilk Pancakes

I love breakfast foods and am starving when I first wake up.  So, I am always on the hunt for easy quick foods so I can get them into my tummy as soon as possible.  I love pancakes and this recipe has been tried and tested to be my absolute favorite.  Best part is that they can be frozen and popped in the oven for a few minutes and taste just as good as the day they were originally made.

The recipe is from Martha Stewart


2 cups flour
2 t baking powder
1 t baking soda
1/2 t salt
3 T sugar
2 eggs
3 C buttermilk
4 T melted butter

I should mention that I don't usually buy buttermilk.  I just make my own.  It is really easy.  Just take 1 cup of milk and add 1 tablespoon of vinegar.  Stir and let it sit a few minutes and it is ready to go.

Heat a griddle or a pan to 375 degrees.  Whisk all the dry ingredients together and then add the wet ingredients.  The batter should have small lumps in it when it is all combined.

Ladle on about 1/4 cup of the batter and leave an inch or so between the pancakes.  When they have bubbles on the top and are a little dry around the edges they are ready to be flipped.

Serve warm or prepare them to be frozen.
To freeze them, I put them on a big plate or a cookie sheet and let them cool.  Then I put them into the freezer just like that.  When they are slightly frozen I put them into a freezer bag.

When I am ready to eat them, I just take a few out and put them into a 350 degree oven for 5 minutes or so.

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