Old Fashion' Buttermilk Pancakes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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If there's anything that I'm fussy about eating, it's pancakes!!! The biggest mistake people make when making pancake batter is overmixing...you want the batter as lumpy as possible! Any old time cook will testify to THAT!!! I used to be night manager at a small town Mom & Pop cafe in the early 70's. The owner was a cranky old Norwegian that taught me many things about cafe cooking & this pancake recipe was one of them! The cafe has since been long gone & so is Andy & I miss both of them dearly! I've made these for so many years, I just throw it together, so I hope I got everything write ! LOL!!! EVERYONE that's had these pancakes, especially our nine Grandkids, LOVE 'em!!! This makes a huge batch, but you can cut it in half if need be. Ingredients:
6 large eggs |
1/2 cup sugar |
2 teaspoons vanilla (i prefer the clear) |
1 tablespoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 quart buttermilk |
2 1/2 cups unbleached flour (more or less) |
1/4 lb butter, melted |
Directions:
1. DO NOT USE ANY ELECTRIC MIXERS OF ANY KIND WHEN MAKING THESE!
2. Melt butter in small pan or microwave & set aside to cool, but not harden.
3. In a large bowl, mix together the eggs, sugar, baking powder, soda, vanilla & salt.
4. Add the buttermilk & stir until well blended.
5. Add the flour, starting with 1 cup & then 1/2 cup at a time, stirring until flour is JUST moistened - you want a medium-thick batter.
6. Gently, but thoroughly, stir in the cooled, melted butter.
7. Ladle onto a hot griddle to desired size.
8. When cakes have bubbles all over, they're ready to flip.
9. Cook 2-3 more minutes - flip one more time & cook for 10-15 seconds to get a slight glaze .
10. Serve on a warm platter with some good REAL Maple syrup or any of your favorite toppings.
11. ENJOY!
12. NOTE: This batter does NOT keep well, so use it wisely ASAP!
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