How To make Buttermilk Pancakes (L.A. Times)
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 4/94:
1 c Flour
1 tb Sugar
1/4 ts Salt
1/2 ts Baking powder
1 Egg
1 c (to 1 1/4 c) buttermilk
2 tb Butter; melted
Syrup, optional
VARIATIONS AT END OF DIRS:
Combine flour, sugar, salt and baking soda in bowl. Set aside. In separate large bowl, beat egg and blend in 1 cup buttermilk. Add dry ingredients to egg mixture and blend until flour disappears. Blend in melted butter. Add up to 1/4 cup more buttermilk, if thinner pancakes are desired. For each pancake, pour 1/4 cup batter onto hot griddle, lightly greased with butter. Cook until edges look dry and bubbles form and begin to break on upper surface. Turn and cook second side. Serve with syrup. Each pancake, without syrup, contains about: 60 calories; 82 mg sodium; 20 mg cholesterol; 2 grams fat; 8 grams carbohydrates; 2 grams protein.
VARIATIONS: Nut Pancakes - Stir 1/3 cup chopped nuts into batter. Corn Pancakes - Immediately after pouring batter onto griddle, sprinkle 1 TB drained whole-kernel corn over each pancake. Blueberry Pancakes - Immediately after pouring batter on griddle, sprinkle 1 TB fresh or well-drained canned or frozen blueberries over each pancake. Banana Pancake - Immediately after pouring batter onto griddle, place 2 to 3 thin banana slices on each pancake. -----
How To make Buttermilk Pancakes (L.A. Times)'s Videos
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How to Make Fluffy Buttermilk Pancakes - Breakfast Recipe
From my new series, Throwback Thursdays. I'm bringing over some of my favorite videos from my old channel for you every Thursday on top of my new videos each week. Enjoy!
Ingredients:
1 c unbleached flour
3 tb brown sugar
1 1/2 ts baking powder
1/4 ts baking soda
1/4 ts fine salt
1/4 ts cinnamon
1/8 ts freshly ground nutmeg
1 room temperature egg
1 c room temperature whole buttermilk
1 ts pure vanilla extract
Butter
Recipe at:
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AMERICAN BUTTERMILK PANCAKES ft. Kaitlin Orr @carnivorr
These are seriously the best pancakes you will ever eat. Kaitlin Orr is a travel/food blogger and one of my close friends. We met by chance years ago at Frantzen in Stockholm and have been friends ever since. This is her recipe and I am absolutely obsessed with it.
Ingredients
3 cups (390 g) flour
2 ½ tsp baking soda
2 ½ tsp baking powder
2 tsp salt
1 liter of buttermilk
3 eggs
75 g butter (melted)
Instructions
Whisk dry ingredients together in a large bowl.
Add buttermilk, eggs, and melted butter. Mix together.
Heat a large skillet over medium-high heat.
Grease the skillet with a good amount of butter.
Ladle in ½ cup batter per pancake
Flip when you see bubbles form around the edges of the pancake. Continue cooking until both sides are golden brown.
Stack ’em up! Serve with butter and maple syrup.
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Fluffy Buttermilk Pancakes
fluffy & light pancake made with buttermilk. you can top with fruits, honey, maple syrup etc.
makes 12-15 pancakes
Tip : keep buttermilk, milk & eggs outside for an hour before making, to get to room temperature, for an increased fluff.
Butter-drenched pancakes from North Africa. Dig in!
Where's your knife and fork?! A stack of Baghrir -- a dish commonly used to break one's fast during Ramadan -- lies somewhere between sweet, rich crepes and everyone's favorite Sunday morning breakfast.
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A Day Making the Most Popular Pancakes in NYC | On The Line | Bon Appétit
“We make the best pancakes in New York. We sell over 400 pancakes per day.” Go behind the scenes at Chez Ma Tante with Sous Chef Fernando Natividad and see how he prepares to serve 400 of their renowned pancakes per day during the brunch rush.
Director: Gunsel Pehlivan
Director of Photography: Kevin Dynia
Editor: Jamie Gordon
Featuring: Fernando Natividad
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Roobbins
Assistant Camera: Roberto Herrera
Sound Recordist: Mike Guggino
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: JC Scruggs
Assistant Editor: Justin Symonds
Filmed on Location at Chez Ma Tante
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