Wednesday, June 16, 2010

Stop Here Buttermilk Pancakes


• 5 eggs
• 1 1/2 cups milk
• 6 tablespoons butter, melted
• 5 cups buttermilk
• 5 cups all-purpose flour
• 5 teaspoons baking powder
• 5 teaspoons baking soda
• 1 pinch salt (optional)
• 5 tablespoons sugar


1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.

2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.

Nutritional Information

Amount Per Serving Calories: 347
Total Fat: 9.8g
Cholesterol: 110mg

*These are the BEST pancakes I have ever eaten. Usually I like to drown my pancakes in syrup, but these were awesome with a minimal amount of syrup. I have also scaled the recipe down to (3 eggs, 3 flour, 3 buttermilk, etc.); (2 eggs, 2 flour, 2 buttermilk); (1 egg, 1 flour, 1 buttermilk).

*The pancakes come out so light and fluffy and utterly delicious!!!

*You can add 2 tbsp each of milled flax seed and wheat germ; it doesn't change the taste at all and it adds a little healthy twist to it!

You can add a little vanilla, (makes them a beautiful golden color)

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