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Recipe

BUTTERMILK PANCAKES

Makes 9 six inch pancakes

Ingredients

  • 2 cups all purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    3 tablespoons sugar
    2 large eggs, lightly beaten
    3 cups buttermilk
    4 tablespoons unsalted butter, melted, plus
    1/2 teaspoon for griddle

Preparation

  • Heat griddle to 375 degrees.
    Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine.

    Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
    Using a 4 ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from each other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. 4. Repeat with remaining batter, keeping finished pancakes on a heat proof plate in oven. Serve warm.
Print Recipe
on The World Cuisine
 
 

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