How To Make Delicious Buttermilk Pancakes From Scratch. World Cuisine Today Magazine.

Nothing says a weekend morning like some delicious Buttermilk Pancakes. They are light and fluffy and enough to share. Although it may seem complex to mix them up from scratch it only takes a few minutes more than using a mix, and one key is not to over mix the batter but just to incorporate the ingredients enough to create a smooth batter with a few small to medium lumps. Other important aspects are a lightly greased or non stick surface, the heat of the griddle, and observing when to flip your pancake so that it is golden brown on each side and cooked through to fluffy deliciousness. Enjoy this original recipe from World Cuisine Today Magazine. Subscribe to our blog at www.worldcuisinetodaymagazine.com and never miss a new recipe!

Buttermilk Pancakes

Ingredients

Two cups flour

One teaspoon baking soda

Three Tablespoons granulated sugar

Three cups high quality buttermilk

Three cups blueberries, strawberries, or chocolate chips (optional)

Two teaspoons baking powder

1/2 t salt

Two large or jumbo eggs

Four Tablespoons melted butter

Two cups Creme Fraiche, or Whipped Cream

Method

1) In a medium sized bowl sift your flour and mix lightly together with the baking soda, sugar, baking powder, and salt.

2) In another small bowl whisk together your buttermilk, eggs and melted butter. Add the wet ingredients to the dry and mix until there are small to medium lumps. At this point add your minced fruit, whole blueberries, or chocolate chips.

3) Heat your griddle or non stick large pan to 375 F. Preheat your oven to 200 F. Lightly grease the skillet with some oil painted on or melted butter but not too much. Sprinkle some water droplets on the surface to check the heat level to check the heat level they should bounce or start to evaporate. With a serving spoon place some batter (about three Tablespoons worth) so that it makes a pancake that is three inches wide.

4) Space each pancake at least an inch and a half away from the next. Cook on medium low heat until the sides begin to bubble and appear slightly golden about two minutes. Flip with a non stick spatula and cook on the other side for one minute. Remove to an oven safe plate or platter and keep warm in the oven.

Serve with the Creme Fraiche, Whipped Cream, Fresh Berries, and or Chocolate Chips.

Recipe Developed By: World Cuisine Today Magazine