ezRecipe-Zee: Cooking Recipe: How to make Buttermilk Pancakes

Buttermilk Pancakes

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Date Added:	February 29, 2008
Calories:	503
Serves:	4
Prep. Time:	0:00
Category:	Breakfast / Brunch

Ingredients:

2                   eggs
2     cups          all-purpose flour
2     tablespoons   sugar
2     teaspoons     baking powder
1     teaspoon      baking soda
1     teaspoon      salt
2     cups          buttermilk
4     tablespoons   unsalted butter
1/2   teaspoon      vanilla extract
2     tablespoons   vegetable oil
                    = (or nonstick cooking spray)
                    Maple syrup

Directions: one line for each direction. When saved the lines will be numbered.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overbeat.
Heat a griddle over high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with vegetable oil or spray with nonstick cooking spray.
Pour about 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.
Repeat with the remaining batter, adding more oil to the griddle as needed. Serve with maple syrup.
This recipe yields 12 pancakes; 4 servings.
Comments: Production of buttermilk is a little different than it was 50 years ago. In days gone by, buttermilk was the liquid that remained after cream was churned into butter. Today, commercial buttermilk is made by combining low-fat or nonfat milk with a natural bacteria that converts the milk sugars into acids, producing a thick, soured milk. In baked goods as well as pancakes, buttermilk acts as a leavening agent when combined with baking soda. This creates gas bubbles, resulting in light, fluffy pancakes with a rich flavor.
Pancakes are always a treat for breakfast � and they're even more fun to eat when cooked in whimsically shaped molds.
With a bit of practice, you'll find it's easy to make pancakes in molds.
Lightly oil the griddle or pan and the inner surface of each mold. Set the molds on the griddle and heat the griddle and molds until hot. Pour about 1/3 cup batter into each mold.
Cook until bubbles form on the surface of the pancakes and the batter begins to pull away from the molds, about 2 minutes. Remove the molds and, using a spatula, carefully flip the pancakes. Continue cooking until the undersides are golden brown, about 2 minutes more.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 503

Calories from Fat 40.4%

Total Fat

22g

Cholesterol

141mg

Sodium

1258mg

Carbohydrate

61g

Dietary Fiber

Protein

14g

Points 12

Exchanges: 3 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Williams-Sonoma at http://www.williams-sonoma.com