Buttermilk Pancakes

Ingredients and Weight:

• Buttermilk: 2 cups (480 mL)
• All-purpose flour: 2 cups (250g)
• Sugar: 3 tablespoons (45g)
• Baking powder: 2 teaspoons (10g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/2 teaspoon (2.5g)
• Eggs: 2 large
• Unsalted butter, melted: 1/4 cup (60g)
• Vegetable oil, for greasing the pan

Preparation Time:

10 minutes

Cooking Time:

15-20 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, whisk together the buttermilk, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the eggs and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or skillet over medium heat.
5. Pour 1/4 cup of batter onto the hot pan for each pancake.
6. Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. Serve with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Nutritional Information:

Per pancake (with butter and syrup):

• Calories: 250
• Fat: 10g
• Carbohydrates: 40g
• Protein: 10g

Dish Characteristics:

• Fluffy and airy
• Golden brown exterior
• Tender and moist interior
• Can be customized with various toppings
• Perfect for breakfast, brunch, or dessert

User Comments:

• "These pancakes are incredibly fluffy and delicious. I love the hint of buttermilk flavor."
• "I made these for my family and they were a huge hit. The kids especially loved them."
• "So easy to make and absolutely perfect. I highly recommend this recipe."
• "I added some blueberries to the batter and they turned out amazing."
• "These pancakes are the best I've ever had. They're a must-try!"

Special Precautions and Tips:

• Do not overmix the batter, as this can result in tough pancakes.
• Use fresh buttermilk for the best flavor.
• Serve the pancakes immediately after cooking for optimal texture.
• To keep the pancakes warm, place them in a preheated oven at 200°F (93°C).