Buttermilk Pancakes For Two Recipes

SMALL BATCH BUTTERMILK PANCAKES

Steps:

• In a bowl, combine the flour, sugar, salt, and baking soda. Use a whisk to mix until just combined. Spread the flour mixture onto the corners of the bowl essentially creating a well in the center.
• Crack an egg into the well and pour the buttermilk and melted butter on top of the egg. Using a rubber spatula break the egg yolk and stir to combine. DO NOT OVERMIX. A few small clumps are okay, you just want to work out the major flour pockets.
• Heat a griddle or nonstick skillet over medium high heat. Once hot, you can spray with cooking spray fit you'd like, I usually skip it and go straight with the batter. Using a 1/3 cup measuring cup, pour the batter into the skillet.
• Allow the pancakes to cook about 1-2 minutes per side or about 3-4 minutes total. Repeat with the remaining batter.
• Serve the pancakes topped with pancake or maple syrup and a ton of fresh berries, granola or sliced almonds! YUMMY!

BUTTERMILK PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
• In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
• Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
• Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
• Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
• Enjoy!

BEST BUTTERMILK PANCAKES

Steps:

• Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
• Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
• Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
• Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

MOM'S BUTTERMILK PANCAKES

Steps:

• Preheat and lightly grease a large skillet or electric griddle.
• Mix the flour, salt, and baking soda together in a bowl. Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy. The batter should look thick, spongy, and puffy.
• Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup. Cook until lightly-browned on each side, 1 to 2 minutes per side.

FLUFFY BUTTERMILK PANCAKES FOR TWO

Steps:

• In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl, whisk together buttermilk, egg yolk, butter, and vanilla. Add flour mixture and stir until just combined--batter will look a little thick.
• Heat griddle to 350°F or skillet to medium heat.
• While your griddle heats, in a small bowl, with a handheld electric mixer, beat egg white on high until stiff peaks form--the egg should be bright white, and when beaters are lifted out, peaks should stand straight up.
• Fold egg white into the batter with a baking spatula, being careful not to overmix and deflate the egg.
• Once your cooking surface is hot, lightly grease, and drop on slightly heaping 1/3 cups full of batter (if making in a skillet, you will have to cook in two batches) and cook until bubbles begin to form on the surface of your pancakes. Flip and cook until done.
• Add your favorite toppings and enjoy!

OATMEAL PANCAKES FOR TWO

Steps:

• In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

PANCAKES FOR TWO, SMALL BATCH PANCAKES

Steps:

• In a small bowl, whisk together the flour, baking powder, and sugar. In a large glass measuring cup, whisk together the buttermilk, egg, 2 tablespoons of the melted butter, and the vanilla. Stir the wet ingredients into the dry ingredients. Stir just until no dry pockets of flour remain, but don't worry about lumps in your batter. Over-mixing will prevent tender, fluffy pancakes. Meanwhile, melt the extra butter in your skillet or griddle over medium heat. Using a 1/4-cup measure, scoop out batter onto the preheated the skillet. Cook until bubbles appear across the entire surface, and then flip to cook the second side until golden brown. Repeat with all remaining batter. Serve with maple syrup, extra butter and fresh blueberries.

BUTTERMILK PANCAKES FOR TWO

Steps:

• In a medium bowl mix together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl whisk together the egg, buttermilk, sour cream, and melted butter.
• Mix the wet ingredients into the dry ingredients until combined and just moist; batter will be lumpy with some dry streaks. Let rest for 30 minutes before using.
• In a large skillet over medium-high heat, using a light coating of oil or cooking spray cook pancakes ¼ cup batter at a time until golden brown on one side, bubbles form on top, and edges start to firm up. Flip and continue cooking until browned.
• Serve hot.

PANCAKES FOR TWO

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine egg, buttermilk and oil; stir into dry ingredients just until blended. If desired, fold in blueberries. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

SMALL BATCH PANCAKES

Steps:

• Combine milk and vinegar in a small bowl and whisk together. This makes homemade buttermilk. Set it aside for 5 minutes to sour. Click for a whisk.
• In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
• Next, whisk egg and butter into the homemade buttermilk.
• Pour the wet ingredients into flour mixture and whisk together until combined and no lumps remain.
• If adding fruit, stir it in now just until combined.
• Heat a large skillet over medium heat and coat with cooking oil.
• Pour 4 equal circles of batter onto the skillet and cook until bubbles appear on the surface and the bottom is golden brown.
• Flip them over gently with a spatula and cook until the second side is golden brown. Each side should only take a few minutes.
• Serve with your favorite pancake toppings.

SMALL BATCH PANCAKES

Steps:

• Combine dry ingredients in a bowl, forming a well in the middle.
• Combine wet ingredients in a bowl.
• Pour wet ingredients into dry and stir until just combined. Batter will be lumpy.
• Let batter rest for 10 minutes.
• Using a cookie or muffin scoop, pour batter onto a hot, lightly greased griddle.
• Cook until bubbles form. Flip pancakes and finish cooking.

AMAZING PUMPKIN PANCAKES FOR TWO

Steps:

• Before you start measuring out any of your other ingredients, add 1 tablespoon vinegar to a 3/4 cup measuring cup and fill the rest of the way with milk. Set aside to sour.
• In a medium bowl, combine flour, brown sugar, baking powder, baking soda, spices, and salt. Whisk until well-combined.
• In a small bowl, whisk together soured milk, pumpkin puree, egg, and vegetable oil.
• Pour liquid into the flour mixture and use a spoon to stir until just combined. Do not over mix.
• Heat a griddle to 350°F or skillet over medium heat and rub a stick of butter over the surface or grease with cooking spray. Drop heaping 1/3 cups of batter to the surface. If making in a skillet, you will need to make the pancakes in two batches.
• Cook until bubbles form on the top of the pancakes and flip, making sure to cook all the way through-these pancakes will take slightly longer to cook than regular pancakes because of the pumpkin.
• Top with butter and maple syrup, and enjoy!

BUTTERMILK PANCAKES II

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
• Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.