Ingredients
-
1 1/4
-
1
-
1
-
1/2
-
1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
Directions
Bryan’s Buttermilk Pancakes,These are a staple around our house as we make them most every Saturday and have been for the last 20 years. I have modified an old recipe that my mother handed down to me off of an old flour sack. THESE ARE NOT A POURABLE TYPE PANCAKE THE BATTER WILL BE THICK.,I made two batches of these for DH and I and company and they turned out wonderfully! Thank you….so light. Everyone enjoyed them and I will be making them again. Made for Spring PAC 2013.,Very good pancakes! I found out too late that I only had a half cup of milk, so I substituted sour cream for the rest. Also used lemon juice with the milk/sour cream instead of actual buttermilk. My only question with the recipe is the “serves 6.” Even though I added a bit of water to make up for the extra thickness of the sour cream, I only got 8 pancakes – more likes serves 4, I think.
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Steps
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1
Done
|
Combine All Dry Ingredients With a Whisk. |
|
2
Done
|
in a Separate Bowl Whisk All Wet Ingredients Together. |
|
3
Done
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Combine Wet Ingredients Into Dry by Using a Wooden Spoon or Spatula. Batter Needs to Be Very Thick and Lumpy -- This Is Correct. |
|
4
Done
|
Make Sure That You Either Use a Griddle Set at 350 Degrees or a Cast Iron Skillet Over Medium Heat. (make Sure That You Put 2 Tsp of Cooking Oil in the Skillet Before You Start. Once You Start You Don't Need to Add Any Cooking Oil. Cooking Spray May Be Acceptable.). |
|
5
Done
|
Using a 1/3 Cup Pour Batter Onto Griddle Using a Swirling Motion to Flatten Out. When the Batter Starts to Bubble, Flip the Pancake. to Keep Warm We Store Them in a Tortilla Warmer. For Left Overs They Can Be Frozen, Just Place Wax Paper in Between Cakes and Freeze in a Zip Lock. When You Want One Just Pull Out and Microwave. |
