MIT fluffiest buttermilk panckakes |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
3/4 cup(s) white flour |
1/2 cup(s) white wheat flour |
1/8 cup(s) sugar |
1 teaspoon(s) baking powder |
1 teaspoon(s) baking soda |
1/2 teaspoon(s) salt |
1 cup(s) buttermilk |
1 cup(s) light sour cream |
1 eggs |
2 teaspoon(s) vanilla |
1 1/2 tablespoon(s) light butter |
Directions:
1. Makes about 18 pancakes
2. Ingredients
3. /2 cups all purpose flour
4. /4 cup sugar
5. teaspoons backing powder
6. teaspoons baking soda
7. teaspoon salt
8. cups buttermilk
9. cups sour cream
10. large eggs
11. teaspoons vanilla extract
12. tablespoons unsalted butter
13. Additional butter or cooking spray
14. Directions
15. Whisk first 5 ingredients in large bowl (the dry ingredients). 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).
16. 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.
17. Serve pancakes immediately with butter and syrup.
|
|