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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I've had buttermilk pancakes out before but hadn't made them at home until I had some extra buttermilk that needed a purpose. I was so happy with the results of using the brown rice flour, too. The texture was perfect! Read more ! Ingredients:
1 cup brown rice flour (may use ap flour if desired) |
1 tbsp sugar |
2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
1 cup buttermilk |
2 tbsp melted butter - cooled |
1 tsp vanilla extract |
1 egg, beaten |
Directions:
1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a separate mixing bowl, combine buttermilk, melted butter, vanilla, and egg.
3. Add wet ingredients to dry and mix just until incorporated.
4. Heat a skillet (or griddle/griddle pan if you have it) over medium heat. Add butter (oil or even cooking spray work too).
5. Pour about 1/3 cup batter into skillet. Turn when bubbles form on surface and edges begin to dry. Cook on other side for about 3 minutes or until golden brown.
6. I had to cook in batches so I placed them on a plate tented in foil to keep warm.
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