Jacqueline's buttermilk pancakes
Jacqueline's buttermilk pancakes
from Ellen's kitchen, with thanks to Alton Brown
Ingredients:
from Ellen's kitchen, with thanks to Alton Brown
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 tbs sugar
- 2 large eggs
- 2 cups buttermilk, at room temperature
- 4 tbs unsalted butter, melted and slightly cooled, plus more for griddle
Assemble:
- dry goods and whisk in large bowl.
Assemble:
- liquids, including fat and eggs, in medium bowl and whisk.
Add:
- wet ingredients to dry ingredients and mix just until batter comes together. Do NOT mix smooth.
Heat:
- non-stick frying pan over medium-low heat.
Test:
- heat of pan by flicking water on it. If water dances across pan, ready!
Melt:
- a bit of butter in pan, swirling to coat. Ladle batter onto griddle and cook until bubbles form and bottom is golden, about 3 minutes. Flip and cook until second side is golden, another 2 minutes or so. Adjust heat as needed.
Serve:
- right away, or keep warm, layered inside folds of a kitchen towel placed under a heating pad set to high. Leftover pancakes can be frozen, separated by wax paper in Ziploc bags, for up to a month. To reheat, pop in toaster.
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