This is sure to become your go-to pancake recipe. You won't believe buttermilk pancakes this good are this easy.
Course Breakfast
Cuisine American
Dish Type pancake
Seasonal Christmas, Easter, Father's Day, Mother's Day, Valentine's Day
Ingredient Buttermilk
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Resting Time 10 minutesmins
Total Time 25 minutesmins
Servings 2hearty servings
Author Bradford Kent
Ingredients
1vanilla beansplit lengthwise
1cupwhipping cream
2tbsppowdered sugarsifted
1 1/2cupall-purpose flour
1/2tspsalt
2tspbaking powder
2tspbaking soda
3tbspgranulated sugar
pinchcinnamon
2lg eggs
3/4cupnonfat milk
3/4cupbuttermilk
1tspvanilla extract
1/4cupvegetable oil
1cupstrawberriesthinly sliced
maple syrup
Instructions
Chill the bowl and whisk of an electric mixer.
Scrape the pulp from 1/2 the vanilla bean, reserving the rest for another time. Add it to the chilled bowl along with the whipping cream and powdered sugar. Whip until the cream forms soft peaks. Refrigerate until serving.
In a medium-size mixing bowl, combine flour, salt, baking powder, baking soda, sugar and cinnamon.
Whisk eggs in a large mixing bowl. Add in milk, buttermilk, vanilla and vegetable oil, mixing until thoroughly combined. Fold in the flour mixture and allow batter to rest for 10 minutes.
Heat a griddle or heavy skillet over medium heat until it is hot enough to make a few drops of water scatter before evaporating. Brush griddle with vegetable oil and ladle 1/4 c batter onto the skillet for each pancake.
Cook until they bubble on top, about 2 minutes. Flip and cook until golden.
For the sultry experience, feed pancakes to each other straight off the griddle, topping each (or each other) with strawberries, freshly whipped cream and a drizzle of maple syrup.