Make Ahead Buttermilk Pancakes Recipe 425

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Steps:

• Combine all ingredients in your blender and process until smooth. Or you can do as I usually do adding all ingredients to a large pitcher and combining them with my stick blender. It's the cheater's way! The batter needs to be smooth. No one likes pockets of dry flour in a pancake! The consistency of the batter when I make it is about that of ketchup because we like thinner pancakes. If you like a fluffier, loftier pancake, you can add a couple tablespoons of flour to the batter, but make sure it's still pourable! Heat your griddle or frying pan until water sizzles on it and carefully butter or oil the surface. Pour about 1/4 cup of batter onto the hot pan for each pancake, leaving room for it to expand. It can take as little as 1 minute per pancake on medium high but watch your heat. You can flip the cake when the bubbles that show up on the top pop and don't fill back in. The second side will cook much faster than the first side, so do not walk away. At 1/4 cup you make about 32 pancakes about 3-inches big, perfect for toaster! Serve hot! To really ease the morning time crunch, you can also cool these off on a wire rack, stack them separated by waxed paper, and seal in a bag in the freezer for up to a month. To reheat, remove desired number of flapjacks from the freezer to a plate and microwave for about 30 seconds to 1 minute, depending on strength of microwave.

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.

Steps:

• Preheat a cast iron skillet or griddle over medium heat for 15 to 20 minutes.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Mix buttermilk, eggs, 4 tablespoons oil, and vanilla extract together in a medium bowl. Pour wet ingredients into dry ingredients and whisk until mixed.
• Lightly grease the preheated skillet with 1 teaspoon canola oil. Pour batter into the hot skillet by 1/4 cup for small pancakes, 1/3 cup for medium pancakes, or 1/2 cup for large pancakes. Cook until edges are slightly dry and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown on second side, about 2 minutes more. Repeat until all batter is cooked. Regrease the skillet as necessary to keep pancakes from sticking.

Steps:

• Preheat a skillet over medium heat.
• Use a pan with a nonstick surface or apply a little nonstick spray. You can add a small amount of butter to the pan.
• Combine all ingredients whisk until smooth.
• Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
• When the edges appear to harden, flip the pancakes.
• They should be golden brown.
• Cook on the other side for same amount of time, until golden brown.