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Featherlight Buttermilk Pancakes
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Active Time: 20 Minutes Total Time: 20 Minutes Makes about 18 pancakes INGREDIENTS | |
2 1/2 cups | all-purpose flour |
1/4 cup | sugar |
2 teaspoons | baking powder |
2 teaspoons | baking soda |
1 teaspoon | salt |
2 cups | buttermilk |
2 cups | sour cream |
2 large | eggs |
4 teaspoons | vanilla extract |
3 tablespoons | unsalted butter |
Additional unsalted butter |
Pure maple syrup, warm
DIRECTIONS
Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
Serve pancakes immediately with butter and warm maple syrup.
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