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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Buttermilk Pancakes

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Buttermilk Pancakes Empty Buttermilk Pancakes

    Post by Lobo Thu Jan 07, 2016 11:07 pm

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    Buttermilk Pancakes
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    Prep Time: 30 minutes
    Cook Time: 24 minutes
    Servings: 4
    Production of buttermilk is a little different than it was 50 years ago. In days gone by, buttermilk was the liquid that remained after cream was churned into butter. Today, commercial buttermilk is made by combining low-fat or nonfat milk with a natural bacteria that converts the milk sugars into acids, producing a thick, soured milk. In baked goods as well as pancakes, buttermilk acts as a leavening agent when combined with baking soda. This creates gas bubbles, resulting in light, fluffy pancakes with a rich flavor.

    Pancakes are always a treat for breakfast, and they're even more fun to eat when cooked in whimsically shaped molds. For instructions on using pancake molds, see the related tip.






    • 220

    Ingredients:


    • 2 eggs
    • 2 cups all-purpose flour, sifted
    • 2 Tbs. sugar
    • 2 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 2 1/2 cups buttermilk
    • 4 Tbs. (1/2 stick) unsalted butter, melted
    • 1/2 tsp. vanilla extract
    • 1 to 2 Tbs. vegetable oil or nonstick cooking spray
    • Maple syrup for serving

    Directions:

    In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.

    Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle and the inside surface of the pancake molds with vegetable oil, or spray with nonstick cooking spray. Set the molds on the griddle and heat until hot.

    Pour about 1/3 cup of the batter into each mold. Cook until bubbles form on top and the batter is set, about 2 minutes. Remove the molds and, using a spatula, flip the pancakes. Cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

    Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
    Williams-Sonoma Kitchen.

      Current date/time is Fri Mar 29, 2024 5:20 am