Buttermilk Pancakes

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Created for: Nonstick Fry Pan


Directions:

  1. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  2. Whisk buttermilk, egg, half of the butter and vanilla; pour over dry ingredients.
  3. Gently, whisk until combined but still slightly lumpy.
  4. 

Heat large nonstick fry pan; lightly brush with some of the butter. Pour batter, scant ¼ cup (60ml) at a time, into pan; spread slightly to form pancakes.


  5. Cook until bubbles appear on top, about 2- 5 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm.
  6. Serve with blueberries, raspberries and maple syrup.


Ingredients:

  • 1 ½ cups (375 ml) all-purpose flour
  • 3 Tbsp (45ml) sugar
  • 1 tsp (5ml) baking powder
  • 1 tsp (5ml) baking soda
  • ¼ tsp (1ml) salt
  • 1 3/4 cups (425 ml) buttermilk
  • 1 egg
  • 4 Tbsp (60 ml) butter, melted, divided
  • 2 tsp (10 ml) vanilla
  • ½ cup (125ml) blueberries
  • ½ cup (125ml) raspberries
  • 1 cup (250ml) maple syrup



Main Ingredient: Buttermilk
Cooking Time: 10 minutes
Serving Size: 6