Saturday, June 26, 2010

Truckstop Buttermilk Pancakes

I will love you forever, Bisquick, but lately I've been straying a bit. I recently found an awesome recipe for coffee cake from scratch, which I will not post here because it hurts too much that Hank loves it more than Bisquick Conference cake. Then I came across this recipe for Buttermilk Pancakes and went for it because I was out of Bisquick, and because the photo looked good and THEY WERE DELICIOUS! Pouffy, fluffy little clouds of morning joy. Obviously, a few more steps are involved in making these than you'd ever have when making Bisquick pancakes, but even I, a very devoted and loyal follower of that certain Bisquicky-ness you can't get anywhere else, really loved this recipe. Oh yeah. We got our hands on some blueberries today and are going to try these out again in the near future, this time with blueberries. This concludes my dissertation.

Let the games begin!
  • 2 cups All-purpose Flour
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 2 cups Buttermilk
  • 4 Tablespoons Butter
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla
  • ¼ cups Milk (I used water. I'm pretty sure there's no need for buttermilk AND milk)

Preparation Instructions

Combine dry ingredients in a large bowl.

Melt butter and separate eggs. In a medium bowl, whisk the egg whites until stiff peaks form. Then mix in the butter, yolks, and vanilla with the whisk. Then stir in the buttermilk.

Stir the wet ingredients into the dry ingredients until they are just combined. Add milk as needed until batter reaches desired consistency.

Pour batter onto a hot buttered griddle using approximately 1/4 cup of batter for each pancake. Flip when bubbles begin to form on top.

(Got this recipe off of tastykitchen)


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