Empty My Fridge
Buttermilk Pancakes
Ingredientes
- Flour2 xícaras
- Sugar2 colheres de sopa
- Baking powder2 colheres de chá
- Baking soda½ colher de chá
- Salt¼ colher de chá
- Buttermilk2 ¼ xícaras
- Egg2
- Vanilla1 colher de chá
- Butter3 colheres de sopa
- Olive oil
Modo de preparo
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk the buttermilk, eggs and vanilla until blended. Pour into the dry ingredients and whisk just until moistened.
- Gently whisk in the melted butter until just combined. The batter will stay lumpy; do not overmix.
- Heat a large skillet over medium heat, or a griddle to 325 to 350°F. Grease the surface with oil. To keep pancakes warm, heat the oven to 200°F.
- Pour about 1/4 cup of batter per 4-inch pancake, or about 1/3 cup per 6-inch pancake. Cook about 3 minutes per side, flipping once golden on the bottom and bubbles form and pop on the surface.
Resumido do vídeo de Natasha's Kitchen. Assista para ver os detalhes.
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