Buttermilk Pancakes

This recipe is taken from the 1991 Milk Calendar. Buttermilk may surprise you. It is actually very low in fat and contains less calories per cup than 2 % milk.

  • Prep: 5 min
  • Cooking: 5 min - 10 min
Yields 16 - 20 pancakes
buttermilk pancakes

Ingredients

  • 2 eggs
  • 2 cups (500 mL) buttermilk
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 tbsp (15 mL) sugar
  • 1 tsp (5 mL) baking soda
  • 1/4 cup (60 mL) butter
  • Maple syrup

Preparation

Beat eggs with buttermilk in a medium size bowl.

Combine flour with sugar and baking soda. Stir together well. Mix dry ingredients into milk mixture. Stir only until blended.

Melt butter in a large skillet. Stir melted butter into batter.

Return pan to medium high heat. Using a 1/4 cup (60 mL) measure, spoon batter into pan, making 4 to 5 pancakes at a time. Cook on 1 side until surface loses its sheen and small bubbles appear. Flip and cook other side 1 to 2 min. Repeat until all batter is used. If pan begins to stick, brush with a little butter between batches.

Serve with maple syrup if desired.

Tips

Traditionally, buttermilk is the whitish liquid that separates from the cream when making butter. Today, it is obtained by adding a bacterial culture to skimmed or partially skimmed milk.

You can replace buttermilk by sour milk. To make it, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using.

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