The best delicious Early-bird Buttermilk Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Early-bird Buttermilk Pancakes recipe today!
Hello my friends, this Early-bird Buttermilk Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Early-bird Buttermilk Pancakes is amazingly delicious, and addictive, everyone will be asking for more Early-bird Buttermilk Pancakes.
What Makes This Early-bird Buttermilk Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Early-bird Buttermilk Pancakes.
Ready to make this Early-bird Buttermilk Pancakes Recipe? Let’s do it!
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1 1/2 c Flour
1 tb Sugar
1/2 ts Salt
2 1/4 ts Baking powder
1/2 c Buttermilk
2/3 c Milk
1 Egg; beaten
2 tb Cooking oil
Oil for pan
1/2 c Milk; as needed for thinning
SIFT TOGETHER THE FLOUR, sugar, salt and baking powder. Beat together the
buttermilk, milk, beaten egg and oil. Pour the liquid into the dry
ingredients and stir until well mixed. A few small lumps in the mixture
will cook out. The first pancake is a test pancake. The batter should be
thin for pancakes, so thin the batter if necessary with milk (not
buttermilk). The pan should be lightly oiled and hot enough to make a
sprinkling of water dance, not just sit and sizzle. Ladle about 1/8 cup of
the batter into the hot pan. When the top of the pancake is full of bubbles
and the bottom is golden, turn the pancake. Cook on the second side until
done.
From
Yields
5 Servings
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