Buttermilk Pancakes

Ingredients for Buttermilk Pancakes

Instructions for Buttermilk Pancakes

To prepare the Buttermilk Pancakes recipe, please follow these instructions:

In a large bowl, beat the three egg yolks with a whisk. Add the buttermilk and soda and whipping under term then flour, sugar, baking powder and salt into the egg mixture. When this is carefully blended, whipped butter in, and finally reversed the stiftpiskede whites in.

Let the dough rest a quarter of an hour, while a skillet is heated. When the Pan is so hot that a drop of water dances on it, add a bit of butter or vegetable oil. Pour the now so much dough out on the forehead per cake, to each pancake will have size as a CD.

It is important that the pancakes will not touch each other, and therefore should be slightly thick dough. You should be able to pour it, without that it flows from a. White batter seems too thick, add a little water if it is too thin, add a little flour.

When the pancakes start to bubble on the middle and lift a little, they must be reversed. Remember to return them before the bubbles burst, thus they remain light. When they are golden brown on both sides, they are served with cold butter and lots of syrup.