buttermilk pancake

Holly Nilsson offers thick, fluffy buttermilk pancakes made from scratch. This account selects the ready-buttermilk preparation and its warm serving suggestion with maple syrup.

Buttermilk, eggs and vanilla are whisked together. Flour, granulated sugar, baking powder, baking soda and salt are combined in a separate bowl.

The same wet ingredients go into a well in the dry mixture and are stirred just until combined. Melted butter is then stirred in, leaving a slightly lumpy batter that rests before cooking.

Vegetable oil lightly greases the griddle or frying pan. Portions of the same batter cook until bubbles form and begin to pop, then turn to cook on the other side.

The pancakes are offered warm with ready maple syrup selected as their companion. The milk-and-acid substitute, berries, chocolate chips and other breakfast sides remain separate choices.