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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1 1/2 ga WATER
35 EGGS SHELL
1 3/16 lb MILK; DRY NON-FAT L HEAT
9 lb FLOUR GEN PURPOSE 10LB
12 oz SUGAR; GRANULATED 10 LB
1 lb SALAD OIL; 1 GAL
5 1/3 oz BAKING POWDER
3/4 oz BAKING SODA
3 oz SALT TABLE 5LB
TEMPERATURE: 375 F. GRIDDLE
1. SIFT TOGETHER FLOUR, BAKING POWDER, MILK, SALT, CINNAMON,
AND SUGAR INTO MIXER BOWL.
2. ADD EGGS AND WATER; MIX AT LOW SPEED ONLY UNTIL BLENDED.
3. BLEND IN SALAD OIL OR MELTED SHORTENING ABOUT 1 MINUTE.
4. POUR 1/4 CUP (NO. A LADLE) BATTER ONTO LIGHLTY GREASED HOT GRIDDLE.
COOK ON ONE SIDE 1 1/2 – 2 MINUTES OR UNTIL TOP IS COVERED WITH BUBBLES
AND UNDERSIDE IS BROWNED. TURN; COOK ON OTHER SIDE 1 1/2 – 2 MINUTES.
NOTE: IN STEP 2, 1 LB 2 OZ (1 3/4 QT) CN CANNED DEHYDRATED EGG MIX
COMBINED
WITH SCANT 1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO.
A-8.
Recipe Number: D02501
SERVING SIZE: 2 PANCAKE
From the Army
Yields
100 Servings
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