Buttermilk Pancakes - Heirloom Recipe - The Hillbilly Kitchen
Why use buttermilk in pancakes? For many hundreds, if not thousands of years, women ground up wheat into a whole grain flour, then soaked it in buttermilk overnight before using it to make quick breads.
These days, we mix in buttermilk to our refined white flour to get that old-fashioned flavor. But we forgot how our grandmothers did it, and so we do it different.
Soaking the whole wheat flour in buttermilk not only makes the resulting bread light and fluffy (as airy as white bread), but it also makes the whole grain vastly more digestible by neutralizing the Phytic acid and making all those vitamins and minerals accessible to our bodies.
Everybody loves pancakes! Don't throw your excess buttermilk away, mix up a batch of light, fluffy buttermilk pancakes with it. Homemade pancakes are healthier than store bought pancake mixes, they cost less and taste better.
Kids love tiny pancakes (About the size of a silver dollar) and it's easy to make different shapes, such as snowmen or teddy bears.
Ingredients:
1 cup - All purpose flour
1 tablespoon - Sugar
2 teaspoons - Baking powder
1/2 teaspoon - Salt
1 - Egg
1 cup - Buttermilk
2 tablespoons - Oil
1/2 teaspoon - Vanilla
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OLD SCHOOL BUTTERMILK PANCAKES
this is an awesome buttermilk pancake recipe,please try it for your family and friends,
so light and fluffy
VERY SIMPLE RECIPE:
2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons baking powder
1 teaspoons baking soda
3/4 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup butter, melted
Directions
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
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How to make Pancakes | Fluffy Pancake Recipe
This recipe for pancakes makes the most perfect soft and fluffy pancakes. Using ingredients you should already have in your kitchen you can easily make these pancakes from scratch for brunch or breakfast this weekend.
Whip up these super easy pancakes and don't forget to send me a picture of your recreation, all the links are below. Next time you are looking for a breakfast recipe learn how to make pancakes from scratch with this simple pancake recipe.
So if you would like to learn how to make pancakes then just follow this pancake Recipe.
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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FLUFFY PANCAKE RECIPE
Ingredients
1½ Cups | 190g Flour
4 Teaspoons Baking Powder
Pinch of Salt
2 Tablespoons Sugar (optional)
1 Egg
1¼ Cups | 310ml Milk
¼ Cup | 60g Melted Butter + more for cooking
½ Teaspoon Vanilla Essence
Instructions
In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
In a smaller bowl crack in the egg and pour in the milk.
Add the melted butter and vanilla essence to the egg and milk and use a fork to mix together until everything is well combined.
Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
To cook the pancakes heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a small amount of butter and ⅓ cup of the pancakes batter.
Cook the pancake for 2-3 minutes each side. Repeat with remaining batter.
Serve the pancakes stacked high with butter and maple syrup. Enjoy.
Notes
You can add other flavourings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.
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Buttery Buttermilk Pancakes | A CarnalDish Quickie
How to make buttery buttermilk pancakes with crispy buttery edges without real buttermilk. Sometimes finding full-fat buttermilk can be a task, and most households already have our two star ingredients - milk and white distilled vinegar. Well, combining those two will give us a fantastic buttermilk substitute. You can use this buttermilk for just about any recipe that calls for real buttermilk.
This recipe is very basic and can be adapted any way you prefer. Try using different extracts, or add in some berries, different zests, spices, even cocoa powder. The possibilities are endless. Enjoy!
Ingredients (makes up to 8 medium sized pancakes):
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder (aluminum-free)
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 cup whole milk + 1 tbsp white distilled vinegar (SEE NOTE BELOW)
1 1/2 tbsp melted butter, cooled (please use real butter, not that country crock mess)
1/2 tsp real vanilla extract (not that imitation crap)
zest of 1 lemon (optional)
Butter & real maple syrup for topping
*NOTES: 1 cup of real buttermilk can be used instead of whole milk- minus the vinegar. The vinegar can be omitted entirely too, the pancakes will still come out delicious. Real buttermilk will also give the pancakes a puffier finish.
**Please see video for cooking instructions.
-If you don't have an electric griddle or just don't want to use one, you can cook your pancakes in a non-stick skillet or griddle-pan over medium-low heat.
-Recipe can be doubled, except for the egg. You'll still use just one egg if you double the other ingredients.
visit for more pancake recipes.
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Electric griddle (I used a BroilKing but here's a cheaper one)
Pampered Chef 2-qt batter bowl
Perfect Homemade Pancakes (Japanese Soufflé Vs. American Style)
Homemade pancakes are truly a beautiful thing in the morning. Now the only issue is finding a recipe you want to stick to. The Japanese Souffle pancake, or the traditional American flapjack.
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Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes
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My Pancakes 101 video:
***EXTRA-FLUFFY BUTTERMILK PANCAKES RECIPE***
2 tbsp (30g) butter
2 tbsp (30g) sugar
1 egg
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1.5-2.5 cups (200-300g) cake flour
Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.
Into the butter/sugar/yolk, mix the vanilla, milk/buttermilk, salt and baking powder/soda. Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.
Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.
When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.
***CHOCOLATE PANCAKES RECIPE***
2 tbsp (30g) butter
4 tbsp (60g) sugar
1 egg
1/2 cup (50g) cocoa powder (I prefer Dutch)
2 tsp (5 ml) vanilla
1 3/4 cups (400 ml) milk or buttermilk
1 tsp (6g) salt
1 heaped tbsp (16g) baking powder
1 tsp (4g) baking soda (use only if you're using buttermilk, and even then, skip it if you like the acidity)
1-2 cups (150-250g) cake flour
Melt the butter without getting it too hot and mix in the sugar. Separate the egg and mix the yolk into the butter and sugar. Put the white in a large bowl, beat it to soft peaks, and set aside.
Into the butter/sugar/yolk, mix the cocoa powder as well as you can, then start mixing in the milk/buttermilk in small doses, mixing vigorously to get the cocoa smooth. Mix the vanilla, salt and baking powder/soda.
Start mixing in a conservative amount of flour, then keep mixing until you get a texture a little beyond the thickness you want. The thicker the batter, the thicker the pancake, and remember that the egg white will thin the mixture somewhat. Be sure to not over-mix — the batter should be full of small lumps. Transfer the batter to the bowl with the egg white, and gently fold in the white until incorporated.
Heat your cooking surface of choice to moderate heat. If using teflon, you can leave the surface ungreased — this will get you a very even color. Alternatively, you can grease with butter. Scoop in the batter with a measuring cup to get a round shape.
When there are lots of bubbles on the surface, flip the pancakes and cook until they look cooked, then cook them another minute before removing to a cooling rack.
***RASPBERRY SYRUP RECIPCE***
Take some raspberries (at least 6 oz / 170 g for a batch of pancakes) and put them in a little pot with a splash of water. Boil them until they just start to fall apart, strain and discard the seeds/pulp. Return the juice to the pan and boil it with a roughly equal quantity of sugar until it just goes syrupy — bubbles stack on top of themselves and your spoon leaves trails in the pan. If it thickens to much when it cools down, you can dilute it with water, or you can warm it back up again in the microwave.
***CARAMEL SAUCE RECIPE***
Take some sugar (about 1/2 cup / 100g for one batch of pancakes) and put it in a little pot with a splash of water. Turn the heat on medium-high and stir until the sugar is dissolved and it starts to boil. Stop stirring and let the syrup boil until it goes amber. Turn off the heat and and VERY CAREFULLY stir in roughly equal amount of cream (or 1 part butter to 2 parts milk), a little bit at a time. (If you dump it all in at once, it will explode.) Season with lots of salt to taste.