Buttermilk Pancakes

buttermilk

flour

baking soda

salt

In small mixing bowl, combine all of the ingredients and mix well. Pour by spoonfuls onto a hot, oiled griddle. Spread the batter with the back of the spoon to make thin, crepe-like pancakes. Cook until the batter is bubbly. Turn over. Serve immediately with butter and syrup or favorite fruit sauce.

I had some buttermilk left from another recipe, so I was looking for something to use it.  I had to add about a half of a cup of skim milk to make two cups, but otherwise followed the recipe exactly.  I thought that they were fluffy and delicious.  The batter will not be thin if you give the baking soda a few minutes to work the the acid in the buttermilk.  Oh, I also added about a tablespoon of oil to the batter because that's what my mother always did!

Far and away the worst pancakes I have ever eaten, including frozen.  I knew it wasn't going to turn out well when the batter was barely thicker than water.  I've made plenty of pancakes before (usually from a mix) so I know how the batter should look and how much stirring should be required.  It's laughable that the directions call for spreading the batter with a spoon since it rolls out paper thin on the griddle.  The end result was thin, floppy pancakes that tasted so bad I threw them away.

after reading the reviews which I always do before making any recipe I altered it a little.  I followed the recipe till the end then added a tsp of sugar, cinnamon, nutmeg, vanilla, and blueberries.  After doing that the pancakes were very good and will be making this for a long time to come.

absolutely terrible. the flavour was ALRIGHT, after adding vanilla and sugar as others suggested. Could not flip over easily at all, and turned out pretty much raw. will never be making this again.

so easy and delicous! i omitted the salt and added a teaspoon of sugar instead. they turned out great.

this recipe was very good especially if this is your first time making buttermilk pancakes. I also doctored the original recipe a little - i used 1 1/4 cups of flour, I added 1tsp sugar, 1/2tsp vanilla extract, 1tsp butter flavoring - it enhanced taste - pancakes were so light, moist and buttery - so good, and the crowd goes wild...

Easy to make and delicious!  I suggest adding a tablespoon of sugar.

This is a great recipe!!  It reminds a bit of the pannekoeken I had when I lived in Holland.  Theses pancakes are light, subtle, and super easy.  The best part is you can top them with anything from fruit and syrup to butter and a sprinkle of sugar, to thinly sliced ham and a good aged Gouda. Don't let the title of the recipe fool you.  These are not what most Americans think of when they see buttermilk pancakes.  They are much more crepe-like.  My 3-year-old loves to roll his up (Dutch-style) and eat it that way.  That's how thin they are!  I have dozens of pancake recipes, but this is definitely one of the favorites.

Halved recipe for myself and could eat half of that.  Full recipe should make <br /># 10/ 8 inch crepcakes, probably enough to feed 5 people.  No taste of buttermilk discernible, but I used 1/2 tsp sugar(for full recipe).  Do not put batter in hot pan piecemeal: I put ice cream scoop amount in pan and immediately picked up pan swirling to create a round 8" crepcake.  Putting the batter in spoonful at a time will 'freeze' batter due to heat and you'll find it difficult to make nice presentation round cake.  This is a fall off your chair easy recipe to literally throw together in no time.  Cooked about 40 seconds a side in a Teflon fry pan.  You will know first side is done by, a) peeking at cooked side, and or flipping when entire surface of un-cooked side is covered with bubbles and batter loses initial sheen and appears dull.<br />A great way to use up buttermilk leftover from another recipe.  Try buttermilk marinaded fried chicken!

buttermilk pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Cost: $3.72 /serving

Author : Food Network

Ingredients

Instructions

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