vanilla buttermilk pancakes

by Stevie on November 9, 2009

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I’ve been making these pancakes for over a decade from a recipe that I’ve slightly adapted from Eating Light. They did a series on pancakes in 1992. We tried most of them but somehow only stuck with this one. These are light and moist with a delightful almost chewy texture.

vanilla buttermilk pancakes

vanilla buttermilk pancakes

Pancakes are easy to make, though there is a little finesse involved with the cooking. I’ve been making them for a long time, so have figured out the temperature and when to flip them. When I first started out, I burned a lot or served them underdone and pasty tasting. Not good. But if you practice a bit, then it should be no problem.

We served these with Canadian maple syrup and Earth Balance “buttery spread;” coffee and freshly squeezed orange juice. The recipe makes about seven to ten pancakes depending on the size you pour them out. We had eight today and each ate four, leaving us stuffed. When I’ve had house guests, I just double the recipe which easily serves four or five people.

Vanilla Buttermilk Pancakes

1 cup flour
2 tbs. sugar
1 tsp. baking powder
½ tsp. baking soda
1 ½ cups low fat buttermilk
1 tbs. vegetable oil with some extra to grease the pans
1 egg, lightly beaten
½ tsp. vanilla extract

In a large bowl, mix all of the dry ingredients together and set aside. In another bowl beat the egg then mix in the wet ingredients. Pour wet into dry ingredients and beat by hand until just mixed and smooth. The batter will have some lumps. That’s ok. If it’s too thick, add a bit more buttermilk. I like it somewhere in the middle between very thick and runny. That way it spreads easily but doesn’t get too thin like a crepe.

frying the pancakes is an art that you can easily learn

frying the pancakes is an art that you can easily learn

I use two or three non-stick frying pans to make the cooking faster. Grease your pans at the start of cooking with some vegetable oil. Heat pans on high. When heated, add a ladle of batter and lower temperature to medium. Cook on one side for one to two minutes until bubbles begin to rise to surface of batter and you can maneuver a spatula under cake. Gently flip and cook other side for about the same. You’ll have to experiment with the cooking times and temperatures as you go. The pancakes should be a golden brown color and cooked through without burning.

Eat right away! You can freeze leftovers, if you have any, but they’re not the same.

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vilma Aparecida da Costa November 9, 2009 at 8:43 am

Oi,Heguiberto, blz! Mt DEZ a sugestão apresentada!Sinto que td q é feito com esmero tem que ser hiper,mega …super bom! Tô ligada ,podes crer.

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