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Classic Buttermilk Pancakes

  • Servings:

    Serves 4 (about 20 3- to 4-inch pancakes) as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    6 minutes

Ingredients

2 cup All purpose flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
3 tablespoon Sugar
2 cup Cultured low fat buttermilk
2 each Egg
1/4 cup Butter, unsalted, melted
Classic Buttermilk Pancakes

Directions

1. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a separate bowl, stir sugar into buttermilk, then whisk in eggs until thoroughly combined.
3. Pour buttermilk mixture and melted butter into dry ingredients. Stir with a wooden spoon until just combined, approximately 12 to 15 turns. Batter should look lumpy. Let batter rest for 5 minutes.
4. Heat a nonstick electric griddle to 400 F or a nonstick skillet over mediumhigh heat. After 2 to 3 minutes, test skillet for readiness by sprinkling a few drops of water on heated surface; they should skitter and evaporate on contact. Spray surface with cooking oil if desired.
5. Using a 1/4-cup measure, scoop batter and pour it onto griddle. Add mix-ins, if using (see Powered-Up Pancakes below). Cook for 2 to 4 minutes, or until uncooked surfaces are covered with bubbles. Flip pancakes and cook other sides for 1 to 2 minutes. Serve immediately. If you prefer to serve all pancakes at once, place on a foil-lined baking sheet and keep warm in a low oven (200 degrees F) until ready to serve. Leftover pancakes can be frozen, then reheated for 10 seconds in the microwave.
What Kids Can Do:
* Measure and mix ingredients (careful not to overmix!).
* Older kids can pour batter onto griddle.
* Sprinkle on add-ins.
* Older kids can flip pancakes.
Suggestions: Fat-free buttermilk can be substituted for low-fat.
Powered-Up Pancakes
It's usually best to scatter add-ins across pancakes when they're first poured onto the griddle, rather than adding them by the handful to the batter, so that every pancake gets a uniform amount of extras. Mix and match for each pancake:
* 12 frozen blueberries
* 6 frozen raspberries
* 6 slices of banana
* 1 Tbsp. finely diced apple
* 1 Tbsp. mini chocolate chips
* 1 Tbsp. chopped nuts, such as almonds, walnuts, or hazelnuts
* 6 pieces diced sausage
* 1 Tbsp. shredded Cheddar or Monterey Jack cheese
Source: Hannaford fresh Magazine, March - April 2008

Nutrition

Nutritional Facts
Servings Serves 4 (about 20 3- to 4-inch pancakes)
Base Nutrients
Calories 270 kcal (14%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 6 g (30%)
Cholesterol 130 mg (43%)
Sodium 160 mg (7%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 2 g (8%)
Protein 6 g (10%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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