Try this Buttermilk Pancakes recipe, or contribute your own. "Pancake" and "Breakfast" are two of the tags cooks chose for Buttermilk Pancakes."Great pancake recipe. We have been using Marion Cunningham's (author of The Fannie Farmer Cookbook) recipe for Buttermilk Pancakes for years. It's easy to make (takes no longer than using a mix and the flavor and texture is so much better) and the batter holds well for several days in the refrigerator (just thin as necessary with additional buttermilk or water, 1 tbsp. at a time, before using). The pancakes are perfect every time and our family loves them." - sgrishka
Yield: 16 Cakes Ready in 1 hours
15 people trying soon
Buttermilk Pancakes Preparation
Beat the buttermilk, butter and egg lightly in a mixing bowl. Mix the flour, baking soda, sugar and salt and add them all at once to the first mixture, stirring just enough to moisten the flour. Lightly butter or grease a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form skittering globules. Pour about 1/4 cup per pancake on the griddle; bake until the cakes are very bubbly on top and the undersides are lightly browned. Turn with a spatula and brown the other side. Place finished cakes on a heated plate in a very slow (200 F) oven until ready to serve. -- The Fannie Farmer Cookbook (1980)
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