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Early-bird buttermilk pancakes
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| Artist: |
_ |
| Categories: |
Bakery, Breads, Breakfast, Cheese & Eggs, Desserts, Pancakes & Waffles, Pastry |
| Yield: |
5 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Flour | | 1
| tbsp | Sugar | | 1/2
| tsp | Salt | | 2 1/4
| tsp | Baking powder | | 1/2
| cup | Buttermilk | | 2/3
| cup | Milk | | 1
| | Egg, beaten | | 2
| tbsp | Cooking oil | | | Oil for pan | | 1/2
| cup | Milk, as needed for thinning |
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Procedures:
| 1 | Sift together the flour, sugar, salt and baking powder. | | 2 | Beat together the buttermilk, milk, beaten egg and oil. | | 3 | Pour the liquid into the dry ingredients and stir until well mixed. | | 4 | A few small lumps in the mixture will cook out. | | 5 | The first pancake is a test pancake. | | 6 | The batter should be thin for pancakes, so thin the batter if necessary with milk (not buttermilk). | | 7 | The pan should be lightly oiled and hot enough to make a sprinkling of water dance, not just sit and sizzle. | | 8 | Ladle about 1/8 cup of the batter into the hot pan. | | 9 | When the top of the pancake is full of bubbles and the bottom is golden, turn the pancake. | | 10 | Cook on the second side until done. | | 11 | Nathalie dupree prodigy guest chefs cookboo |
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