Buttermilk Pancakes
Servings
2Serving size
2 pancakesThis recipe can easily be multiplied or halved. Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.
![Buttermilk Pancakes](https://mds.culinarymedicine.org/wp-content/uploads/2022/07/buttermilkpancakes.jpg)
Ingredients
6 Tbsp. Enriched all purpose white flour |
6 Tbsp. Whole wheat flour |
1 tsp. Sugar |
1 tsp. Baking powder |
2/3 cup Reduced fat buttermilk |
2 large Egg(s) |
1 tsp. Vanilla extract |
4 tsp.. Unsalted butter (2 tsp. per serving) |
2 Tbsp. Maple syrup (1 Tbsp per serving) |
Instructions
Add buttermilk, eggs and vanilla extract and blend using a large whisk until smooth.
Heat a non-stick griddle over medium-high heat.
Let the batter stand for at least 2 minutes while the griddle is heating.
Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst.
Turn pancake and cook for about 1/2 the time of the first side until the are golden brown.
Remove and top with butter and maple syrup.
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Lactose
Avoid this recipe if you are lactose intolerant.Recipe Notes
I prefer to use a non-stick griddle for cooking my pancakes. The result is fantastic and they cook evenly and quickly.