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Buttermilk Pancakes


I woke up last Saturday morning to the smell of pancakes, wafting up to my bedroom. I haven’t had pancakes in the longest time so you can just imagine my salivating mouth..Okay scratch that. That’s a disgusting thing to imagine. But you get my point.
One bite of those warm pancakes drenched in Aunt Jemima’s syrup and I was in heaven. 

There is absolutely nothing like my mother’s homemade pancakes. This morning, I was really craving for some of those pancakes again, so my mother gave me the recipe and I got to making them.

Soon, the whole entire house smelled like pancakes. I was surprised at my ability to lure all of my brothers into the kitchen for breakfast. I swear to you, they came in a like a pack of hungry wolves.

Light, fluffy, delicious, and tender every time. Once you have a taste of these pancakes, I guarantee you that you will NEVER go back to pancake mix. And if you usually don’t use pancake mix, then I guarantee that you will never go back to whatever kind of pancakes you ate before. Yes, my friends, these pancakes are THAT good.

Buttermilk Pancakes
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1 cup of buttermilk
1 egg
1 tablespoon vegetable oil
Pinch of salt
1 teaspoon baking powder
1 cup all-purpose flour
1/8 cup water

In a small bowl, beat together the eggs, buttermilk, oil, and salt.
Add the flour, and baking powder.  Beat them all together until you form a semi-thick batter or until well-combined.
Heat a small frying pan and add a few drops of oil so that the pancake doesn't stick to the pan.
Pour a little batter into the pan and gently shake the pan so that the batter spreads out.
Cook for 1-2 minutes or until bubbles appear and the underside is golden.
Carefully and firmly slide the spatula under the cooked side and in one motion, lift and FLIP the pancake!
Cook the other side for another 2 minutes or until golden.
Serve with syrup, or butter, whichever you fancy.
To learn how to make custon-shaped pancakes, check out this website:

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