Basic Buttermilk Pancakes
Basic Buttermilk Pancakes
Cooking pancakes on a cast iron griddle creates a crispy outside, with a soft inside. Using buttermilk in your pancake recipe gives the pancake a lot more flavor. Variations on this recipe include cinnamon and apples, blueberries, chocolate chips--whatever strikes your fancy. Or just stick with the classic buttermilk version. Regardless, this recipe is way better than the store bought pancake mixes, and almost as easy.
Servings
6
Prep time
30 min
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 cups buttermilk
- ¼ cup melted unsalted butter, plus some for frying
Preparation
Preheat cast iron griddle over medium-low heat.
In a medium mixing bowl, sift together dry ingredients: flour, sugar and baking powder.
In a separate bowl, mix together buttermilk, egg, oil and vanilla. Slowly pour the flour mixture into the large bowl. Mix until the batter is smooth. Let stand for 5 minutes.
Melt some butter on the griddle. Ladle the batter onto the griddle (using approx. ¼ cup per pancake) and cook for about 3 minutes per side, or until the pancakes puff, become golden brown, and are just cooked through.
Serve immediately with maple syrup or keep warm in a 170° oven until ready to serve.
Variations - add ½ cup of blueberries or raspberries to pancake batter prior to cooking.
Variations
- add ½ cup of blueberries or raspberries to pancake batter prior to cooking.
Source:
The Cast Iron Chef. © Copyright 2020 The Cast Iron Chef, Inc.
