Wednesday, February 5, 2020

The Best Buttermilk Pancakes

The secret to the simplest Buttermilk Pancakes? Yeast! Slightly crispy edges and a soft, fluffy middle. Top it all off with maple butter sauce!

THE BEST BUTTERMILK PANCAKES
Every now then , i'm going all out on a Sunday breakfast. Homemade pancakes, bacon, grits and a few fresh-squeezed orange juice! once I want to form some griddle pancakes, this is often my go-to recipe. they are available out absolutely perfect every single time. they're so fluffy!

The Best Buttermilk Pancakes
The Best Buttermilk Pancakes

HOW DOES ONE FREEZE PANCAKES?
Did you recognize you'll freeze any leftover pancakes? I never let any homemade pancakes attend waste. It comes in handy during busy weekday mornings. After making pancakes, line them up, during a single layer, on a baking pan or cookie rack then put them within the freezer for about 20 minutes.

This is called flash-freezing. Once they're firm and cold to the touch, you'll then put them into a freezer-safe bag without them sticking to every other. Just reheat within the microwave for a couple of seconds once you are able to serve them again!

The Best Buttermilk Pancakes

INGREDIENTS:
For the pancakes:

  • 2 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 packet Fleischmann's RapidRise Yeast
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 - 2 1/3 cups buttermilk
  • 2 tablespoons corn oil
  • 1 egg, beaten
  • 1 teaspoon vanilla extract (optional)

For the Maple Butter Sauce:

  • 2 tablespoons butter
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 teaspoon maple extract

INSTRUCTIONS:

  1. Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl.
  2. Combine buttermilk and oil in a separate, microwave-safe bowl.
  3. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling.
  4. Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract.
  5. Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter.
  6. Cover the bowl with plastic wrap put it somep place warm so that the batter can rise for about 10-15 minutes. It should almost double in size.
  7. Once you've noticed the batter has doubled in size and is looking "bubbly, start heating up your skillet or griddle to medium-high heat.
  8. Add about a tablespoon of oil to the skillet.
  9. Pour 1/4 cup of batter per pancake onto griddle or skillet.Cook pancakes until edges are dry and surface is bubbly. Then flip.
  10. Cook the opposite side until golden brown and then work on the next batch.
  11. For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.
  12. Once it's ready and heated through put it into a glass pouring dish (I just use a glass measuring cup) and pour over warm pancakes.

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