Buttermilk Pancakes

While butter can be used on the griddle, be sure to also use oil. The cooking temperature for this recipe is well above the burning point for butter. The oil will help prevent the butter from burning. Regular milk can be substituted but reduce the amount to 1 1/2 cups. Buttermilk is thicker than regular milk and so not as much is needed to achieve the desired viscosity of the batter. Makes 4 servings of 4 pancakes each. Addins such as blueberries and chocolate chips can be done after adding the pancakes to the griddle and before flipping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all dry ingredients. Mix well with a wisk.

Step 2

Combine all wet ingredients. Mix well with a wisk. The butter will likely separate when added to the milk and eggs. This is normal and will not affect the outcome of the recipe. Wisk the mixture well to recombine the butter.

Step 3

Pour wet ingredients into bowl containing dry ingredients. Fold wet ingredients into mixture until loose dry flour is no longer visible. There should still be lumps when done. While the batter can be used immediately, for best results, let it sit for 30 minutes. This will allow time for the starches and proteins to release, causing the batter to rise in the bowl.

Step 4

Place 1/4 cup scoops of batter onto 375 degree oiled griddle. Cook for about 2 min per side.