Buttermilk Pancakes

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American or Canadian pancakes are pancakes which contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Many recipes remind the reader that the ingredients should be mixed until they are just combined, even if lumps remain, as the lumps will smoothen out during the cooking process. Sugar and spices such as cinnamon, vanilla and nutmeg are sometimes added. The pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bananas, apples or chocolate chips to the batter. This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, before the pancake is flipped. These pancakes, very light in texture, are usually served at breakfast topped with maple syrup, butter, jam, nuts, fruit and/or honey.[citation needed] Pancakes may be served with a bit of powdered sugar and whipped cream, or with cane syrup or molasses instead of syrup or honey. Some pancake recipes use yogurt to give the pancakes a semi-thick, relatively moist consistency. and one of kinds panceke is buttermilk pancake.

These buttermilk are pancakes and light and fluffy, and they're delicious with lots of butter and maple syrup. Make these buttermilk pancakes for your weekend family breakfast. Here's a large photo of the buttermilk pancakes.

Yield: 10 to 15 Pancakes

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 large eggs
• 2 cups buttermilk
• 3 tablespoons melted butter

Preparation:

In a large bowl, combine the flour, baking powder, soda, salt, and sugar.

Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat.

Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser.

Using a 1/4 to 1/3 cup measure, cook until you see bubbles over the top and the edges are somewhat dry looking. Flip over and brown the other side. Keep warm in a 175° oven if you are serving all at once. Serve with butter and syrup.

Makes about 10 to 15 4- to 5-inch buttermilk pancakes.