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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| baking powder: 1 tsp |
| granulated sugar: 1 Tbl |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| vegetable oil: 3 Tbl |
| eggs: 1 |
| buttermilk: 1 cup |
Bryan's Buttermilk Pancakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Combine all dry ingredients with a whisk.
- In a separate bowl whisk all wet ingredients together.
- Combine wet ingredients into dry by using a wooden spoon or spatula. Batter needs to be very thick and lumpy -- This is correct.
- Make sure that you either use a griddle set at 350 degrees or a cast iron skillet over medium heat. (make sure that you put 2 tsp of cooking oil in the skillet before you start. Once you start you don't need to add any cooking oil. Cooking spray may be acceptable.).
- Using a 1/3 cup pour batter onto griddle using a swirling motion to flatten out. When the batter starts to bubble, flip the pancake. To keep warm we store them in a tortilla warmer. For left overs they can be frozen, just place wax paper in between cakes and freeze in a zip lock. When you want one just pull out and microwave.