And I want to thank the person who asked me for a pancake recipe, because it brought back a lot of those happy memories. With time, the taste of those pancakes has faded away, but the memories remain. Oh sooooo good.Īs we grew older, pancakes were replaced with healthier choices like milk and cereal, less of all purpose flour, more of whole wheat options, and fruits. My mom serving them hot with a good serving of butter and the lemon syrup drizzled on top. Along with the pancakes, on the table would be maple syrup that my grandmother would get from Canada every time she came to visit us in India, but I always preferred the lemon syrup that my mom made from scratch.Īnd that’s how I remember pancakes. She generally used box mix, but sometimes made them from scratch too. I made them once, but realized later that V is not a fan of pancakes, and that box sat in our kitchen pantry cupboard till it expired, never to be used again and finally thrown after a year of passing its expiry date.Īlmost every weekend, my brother and I would request my mom to make pancakes for us. In fact, during the first month or so of our marriage I remember bringing one of the boxed mixes home. Since V is not that crazy about pancakes, they are never made in our house.
I keep my pancakes warm on a plate in the microwave until the whole batch is ready.A while back (and I am sorry to the person who asked this because it’s been quite a while back), someone asked me for a good recipe for pancakes. If the pancakes are browning too quickly, reduce heat slightly to ensure the interior is fully cooked. Then, scoop the batter using a ¼ or 1/3 cup onto the hot griddle.Ĭook until the edges look dry and bubbles are forming on the top, then flip and cook the other side until golden. Stir the melted butter into the batter until just blended. If the droplets sizzle and scatter across the pan, it’s ready. Test to see if it is ready by flicking water onto the surface. Heat the griddle to medium heat, about 325☏ to 350☏. This helps the gluten relax more and create the perfect fluffy pancakes. I let my pancake batter sit while I heat the griddle. The batter should be easily pourable, but not runny. If your batter seems too thick, add ¼ cup buttermilk. Whisk together until just blended - you don’t want it completely smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. In the smaller bowl, whisk together buttermilk, eggs, and vanilla extract. In the large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. For cooking, I use an electric griddle, but you can use a stovetop pan or even an outdoor griddle like a Blackstone. You’ll need a large bowl and medium bowl, as well as a whisk. In fact, pancakes were a part of my middle school home economics class!
#Buttermilk pancakes fromscratch how to#
Now it’s ready to use! How to make pancakes from scratchīuttermilk pancakes are a great recipe to make for both novice and experienced cooks. After 5 minutes, the milk will look a little thick and curdled. Then, fill the cup to the 1 cup/8 ounce line with milk. To create a substitute, you’ll need milk and either distilled white vinegar or lemon juice.Īdd 1 tablespoon of the vinegar or lemon juice to a liquid measuring cup. I tend to always have buttermilk on hand these days for making buttermilk cornbread or buttermilk herb rolls, but it’s easy to make a substitute if you don’t have any.īuttermilk is simply soured, fermented milk.