Sweet Potato Gratin
Buttermilk Pancakes Again!

Buttermilk Pancakes

I snagged this buttermilk pancake recipe off the cooking group.  It's Bette's recipe, I don't know who Bette is, but thank you Bette for concocting one of the tastiest, fluffiest, tenderest buttermilk pancakes I've ever had. 



Topped with a sunny side up egg, heavenly.

Let's give Bette her due and whip up a batch of her buttermilk pancakes...

I almost didn't take any photos of the process, I thought just another pancake, no big deal. Man oh, man am I ever happy I recorded this so I could share it with you. 


You'll need, 



flour, sugar, baking soda, baking powder, salt, eggs, buttermilk, milk and melted butter. 

I don't always have buttermilk on hand so I use a powdered buttermilk that is mixed with water, it's really great and it keeps in the fridge for ever. You can also mix one cup of milk with one tablespoon of white vinegar or lemon juice and let it stand for 5 minutes. 




To the flour add sugar, salt, 




baking powder and baking soda. 



Lightly beat the eggs. 

Before you add the wet ingredients to the dry, be sure and have your griddle or skillet ready; because once the buttermilk and the baking soda and baking powder get together, the party starts. 



Add the lightly beaten egg to the dry ingredients




and the melted butter, 




then the buttermilk and milk. 




Stir just long enough to blend and get the party started. The batter should be slightly lumpy. 




Add the batter to the prepared pan.

Here is where you would add any fruit or other goodies you'd like in your pancakes. 




Cook until bubbles form on top and the edges start looking a little dry, 




flip and cook a couple of more minutes until, 




golden brown. 



As the pancakes cook, stack on a plate and cover with a kitchen towel. 




Then ask yourself why in the heck you didn't cut the recipe in half considering you are cooking for only two people. 

I have a few ideas running around in my head as to how I'm going to use the remaining pancakes, and one involves ham mmmmm




I have to, just have to, top my pancakes with a sunny side up egg, salted and peppered thank you, 




and drizzled with some warm maple syrup. 




Here's the best part. The rich runny egg yolk mixed in with the syrup and soaking into the pancake. 

OMGosh luuuuv it. 


Here's Bette's recipe. 

@@@@@ Now You're Cooking! Export Format
American Pancakes: Bette's Buttermilk Pancakes
2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2  eggs

2 cups buttermilk

1/2 cup milk

1/4 cup unsalted butter, melted 

oil for griddle

Choice of berries, sliced bananas, raisins or chopped toasted nuts(optional)

-- The ingredients. The baking powder, baking soda and buttermilk work together to make these the lightest pancakes possible. -- Stirring the batter. The batter begins to react the minute the wet ingredients are added. Stir quickly and don't over stir; there should still be lumps in the batter.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

Lightly beat the eggs with the buttermilk, milk and melted butter. Just before you are ready to make the pancakes, add the liquid ingredients to the dry ingredients all at once, stirring just long enough to blend. The batter should be slightly lumpy.  If you want to add fruit or nuts, stir them in now, or you may sprinkle them on the pancakes while they are on the griddle.  

Heat a lightly oiled griddle or heavy skillet over medium-high heat (375 degrees on an electric griddle). Pour 1/4 cup batter per pancake onto the griddle or skillet, spacing the pancakes apart so they do not run together.

When bubbles appear on the surface of the pancakes and the undersides are lightly browned, turn and cook for about 2 minutes longer, until lightly browned on the bottom.

Serve immediately on warmed plates with the topping of your choice.Serves 4

Notes:  Mrs. Wheeler on rfc
Yield: yield 24

** Exported from Now You're Cooking! v5.87 **

And that's that