BUTTERMILK PANCAKES

[Pages:1]BUTTERMILK PANCAKES

COOKING INSTRUCTIONS

WHAT YOU WILL NEED: 2 mixing bowls, whisk, sifter, spatula, non-stick frying pan or griddle

1)Melt the Butter (Part A) either in your microwave (approx 30 seconds), or in a pot on the stove top. Allow it to cool slightly.

2)Meanwhile, sift together your flour, baking powder, sugar and salt mixture (Part B). If you don't have a sifter, simply whisk the ingredients together well.

3)In another bowl, whisk the eggs, milk, vanilla extract, buttermilk (Part C). Add in the melted butter (Part A) from step 1 and combine thoroughly with Part C.

4)Add your wet mixture to the dry flour mixture and mix until absorbed. A few lumps are okay, these will cook out once heated! The goal is to have a batter that is not overmixed, which can lead to tough pancakes.

5)The heat of your frying pan or griddle is key to getting perfectly cooked pancakes. Place your non-stick fry pan on low heat for 1 minute or preheat your griddle to 375?F. Add a little vegetable oil and, using a cloth, wipe around the pan or griddle to create an extra non-stick surface.

6)Place roughly ? cup of batter onto the pan or griddle, creating one pancake. You can add a few more depending on the size of your pan. Try to ensure that the pancakes do not touch each other.

7)Allow the pancakes to sit in the pan or griddle without touching them for 3 to 4 minutes. You will notice the edges begin to brown and the top start to produce small bubbles - this is a good sign!

8)Have a look under one of the pancakes by lifting the edge with your spatula. If you see a golden brown colour, it's time to flip! Flip the pancakes and allow them to cook for approximately 2 more minutes. You know your stove best but we suggest you cook a test pancake to make sure you are happy with the heat!

9)Serve with Maple Syrup, butter, and strawberry compote. Enjoy!

GROCERY

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