The best delicious Buttermilk Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttermilk Pancakes recipe today!
Hello my friends, this Buttermilk Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Buttermilk Pancakes is amazingly delicious, and addictive, everyone will be asking for more Buttermilk Pancakes.
What Makes This Buttermilk Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Buttermilk Pancakes.
Ready to make this Buttermilk Pancakes Recipe? Let’s do it!
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———————GOOD HOUSEKEEPING; MAY 1994———————
3 oz Pecans; optional 1 ts Baking soda
2 c Buttermilk 1/2 ts Salt
1 1/2 c Oats; uncooked 2 lg Eggs
1/2 c Flour
TOPPING
1 tb Confectioners’sugar 1/4 ts Ground cinnamon
1 tb Oil Grapes and strawberries
1 c Maple syrup -for garnish
ABOUT 40 MINUTES BEFORE SERVING:
1. In nonstick 12-inch skillet over medium high heat, cook pecans
until golden brown. Cool pecans slightly; coarsely chop.
2. In large bowl, combine buttermilk, oats, flour, baking soda, salt,
eggs, and 1 T confectioners’ sugar and stir just until flour is
moistened; stir in toasted pecans.
3. Over medium heat, heat same skillet until hot; brush lightly with
oil. Pour batter by 1/4 cups into hot skillet, making 2 or 3 pancakes
at time. Cook until tops are bubbly and bubbles burst; edges will
look dry. With pancake turner, turn and cook until undersides are
golden; place on warm platter; keep warm. Repeat until all batter is
used, brushing skillet with more salad oil if necessary.
4. In small saucepan over medium heat, heat maple syrup until very
warm. In cup, mix cinnamon with 1 tablespoon confectioners’ sugar.
Sprinkle pancakes with cinnamon sugar; serve with warm maple syrup.
Garnish platter with fruit.
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Sylvia’s comments: this is a great pancake recipe, but let the batter
sit awhile before using and DON’T waste syrup on the cakes, just load
’em up with butter and brown sugar. Complements the nutty taste
wonderfully, even though I didn’t use the pecans.
Yields
12 pancakes
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