By Eugene Wong
The EugeFood's Ultimate Buttermilk Pancakes
7 steps
Prep:20minCook:20min
I made these pancakes every week for staff meal when I worked at Momofuku. My co-workers would legit get angry if I skipped a week. lol
Updated at: Thu, 17 Aug 2023 00:12:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
53
High
Nutrition per serving
Calories535.5 kcal (27%)
Total Fat18.2 g (26%)
Carbs77.1 g (30%)
Sugars9.7 g (11%)
Protein15.2 g (30%)
Sodium719.3 mg (36%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Mix all dry ingredients together in a bowl.
Step 2
combine all wet ingredients into another bowl. Make sure the melted butter is added last, otherwise it will clump together.
Step 3
slowly add the wet ingredients into the dry ingredients while whisking to not create lumps.
Step 4
Let this mix rest for at least 10 minutes, the gluten in the flour needs time to rest from the whisking; this is the secret to nice fluffy pancakes.
Step 5
set a pan to medium low heat. Coat pan with oil and ladle batter into the pan. Let the batter fall and never press onto the batter once in the pan.
Step 6
Once you see lots of bubbles pop and the edge gets dry, flip the pancake and cooke for just a minute.
Step 7
Serve with syrup or topping of your choice. Enjoy!
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