Sunday, November 29, 2009

Made from Scratch Homemade Buttermilk Pancakes

My personal recipe for more than 30 years, these make simply perfect homemade buttermilk pancakes that I know you'll love.

Homemade Buttermilk Pancakes

Besides tweaking the baking powder and baking soda, I've been making my homemade pancakes this way for more than 30 years, and I think they've stood the test of time. Don't get me wrong - I do realize that just adding water to a pre-packaged mix sure makes things a bit easier in this hurry-up world we live in, but honestly it doesn't take any time to mix up a fresh batch of pancake batter and no worries over weird ingredients or preservatives lurking in there either because you know what went in it. So, on your day off, why not make them homemade!

Heck you can even mix up several batches of the dry ingredients on your day off, stick them in cheap storage bags and then all you have to do is dump it in a bowl and add the wet ingredients when you get ready to make them on a weekday morning. Homemade, good for you, prepackaged pancake mix in a jiffy! Truth is, when I was working outside of the home, I used to make big batches of pancakes on the weekend, flash freeze them and then only had to heat them up in the microwave for breakfast.

Pictured here with blueberries in the batter.

Great belly filling kick start to a cold morning, and perfect as my favorite breakfast for dinner selection, just add some of those Little Sizzlers sausage links or Jimmy Dean sausage patties, a side of skillet apples is an excellent choice, add some pure butter, and loads of warmed maple syrup ... talk about some good.


Let's make some!

For more breakfast and brunch ideas, visit my page on Pinterest!




Yum

Recipe: Made from Scratch Homemade Buttermilk Pancakes

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 16 pancakes

Ingredients
  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • 3 tablespoons of granulated sugar
  • 1 teaspoon of kosher salt
  • 2 cups of buttermilk, more or less
  • 2 tablespoons of butter, melted and cooled, plus more for the skillet
  • 2 large eggs
  • 1 teaspoon vanilla extract
Instructions

Whisk together the flour, baking powder, baking soda, sugar and salt; set aside. Combine 1 cup of the buttermilk with 2 tablespoons of melted butter and the eggs. Add the buttermilk mixture to the flour mixture. Gently combine, adding vanilla extract and additional buttermilk as needed. Mixture should be fairly thick and lumpy, but pourable; avoid overmixing.

Heat a griddle (365 degrees F) or non-stick skillet over medium high heat, add additional butter, non-stick spray or cooking oil to the pan. Spoon 1/3 cup measure of batter onto pan leaving at least 1/2 inch between each. When pancakes begin to bubble up and edges appear to be dry, turn over to brown the other side. Repeat with remaining butter and batter. Serve immediately with additional butter, warmed syrup, a side of sausage and fruit. Skillet apples or peaches are excellent with these. Makes about 16 depending on the size you make them. Can halve recipe.

Variations: Add in 2 tablespoons of sour cream, Greek yogurt or plain yogurt. For chocolate chip, pecan, or blueberry, pour batter into pan, then scattered some mini chocolate chips, chopped pecans, or fresh or frozen blueberries into the batter; allow to set as usual then turn.

Cornmeal Pancakes: Substitute 1 cup all purpose yellow cornmeal (not mix) for one cup of the flour.

Cinnamon Bun Pancakes: Combine 3/4 cup of packed, light brown sugar with 1/2 tablespoon of ground cinnamon with 1/2 cup of melted butter. Stir together and transfer to a small squirt bottle; let rest. As you spoon pancake batter into skillet, use the cinnamon filling to squirt a spiral onto the top of the batter. Turn once edges dry and bubbles form and finish as above.

Pumpkin Pancakes: Add 1 cup of 100% pure pumpkin (like Libby's) to the batter, along with 1/2 teaspoon each of cinnamon and ginger and 1/4 teaspoon ground cloves. Substitute light brown sugar for the granulated if desired. Add enough buttermilk to make a loose batter.

Sausage Stuffed Pancakes: Cook one breakfast sausage patty for each pancake, until completely cooked through. In fresh skillet or griddle, add the cooked patties and spoon pancake batter over top. Turn and cook underside; serve immediately with syrup. May also cook 1/4 to 1/2 pound of loose bulk breakfasat sausage, cooking through. Drain well and add to pancake batter, preparing as usual.

Fried Pancake Sausage Bites: Prepare pancake batter with only enough buttermilk to make a very thick batter, about 1/2 to 2/3 cup. Heat 2 inches of oil over medium heat in a deep saucepan or small pot. Roll 1/2 pound of bulk sausage into small balls and cook in a skillet until cooked through. Using a toothpick, spear sausage balls and dip in batter letting excess drip off. Drop into hot oil and fry about 1 minute, or until golden brown. Serve immediately with syrup.

For Waffles: Separate eggs and beat whites until fluffy. Prepare as above, whisking dry ingredients, then adding buttermilk, butter, vanilla and egg yolks. Gently fold in egg whites last. Spray waffle iron and scoop batter into middle cooking according to manufacturer's directions.

Tip: Make a batch or two of these for freezing. Simply make the pancakes and let cool. Spray a large baking sheet with non-stick spray and stack pancakes in a single layer on the baking sheet. Flash freeze until frozen solid, then transfer to a large zippered freezer bag.

Buttermilk Substitute: Can substitute whole milk, but if you do, add 2 teaspoons of baking powder and eliminate the baking soda, or make a homemade buttermilk substitute using regular whole milk and vinegar. A buttermilk substitute will never take the place of real buttermilk, but it will work in a pinch.

Source: http://deepsouthdish.com

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Posted by on November 29, 2009
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