Perfect Buttermilk Pancake
If you have around 11 minutes to spend in the kitchen, Perfect Buttermilk Pancake might be a super lacto ovo vegetarian recipe to try. For 49 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 24g of fat, and a total of 514 calories. This recipe serves 4. This recipe is liked by 38099 foodies and cooks. It works well as a breakfast. Head to the store and pick up salt, granulated sugar, butter, and a few other things to make it today. It is brought to you by Add A Pinch. This recipe is typical of Southern cuisine. Overall, this recipe earns an awesome spoonacular score of 80%. Similar recipes are Perfect Buttermilk Pancake, Perfect Pancake Muffins, and Perfect Pancake Muffins.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 6 minutes
Ingredients:
1½ teaspoons baking powder
1 teaspoon baking soda
butter for griddle or skillet
2 cups buttermilk
¼ cup melted butter or cooking oil
1 egg
2 cups all-purpose flour
3 tablespoons granulated sugar
pinch of salt
Equipment:
whisk
bowl
measuring cup
griddle
frying pan
oven
Cooking instruction summary:
Whisk together flour, sugar, baking powder, baking soda, and pinch of salt in a medium bowl. Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for about 3 minutes.Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200 F oven to keep warm for serving.
Step by step:
1. Whisk together flour, sugar, baking powder, baking soda, and pinch of salt in a medium bowl.
2. Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup.
3. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for about 3 minutes.
4. Heat griddle or skillet over medium-low heat.
5. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side.
6. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200 F oven to keep warm for serving.
Nutrition Information:
covered percent of daily need
