Buttermilk Pancakes without the Buttermilk?
Short on time and you have no buttermilk, but buttermilk pancakes you must have? Two common items just about every kitchen has will have you whipping up some buttermilk pancakes in no time.
Equipment
- 1 pan cast iron is best here
Ingredients
- 2 cup whole fat milk
- 2 tbsp white vinegar or lemon juice
- 2 cup all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large eggs beaten
- 1/4 cup unsalted butter melted and slightly cooled
Instructions
- First things first, let's make our "buttermilk." Pour the whole fat milk into a bowl and add the vinegar or lemon juice. Give it a good stir and let it sit for about 5 minutes. It'll thicken up and get all tangy, just like buttermilk! How cool is that?
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a little mixy-mix.
- Now, add in those eggs and melted butter. Mix until it's all nice and smooth. Your pancake batter should be like a cozy blanket for your spoon.
- Heat up a cast iron skillet or griddle over medium heat and butter it up. Use a ladle or cup and spoon that batter onto the hot surface. I use either a 1/4 or 1/3 cup for each pancake so they are not monster pancakes.
- When you see little bubbles forming on the surface of your pancakes, it's time to flip 'em. This is where the real pancake flipping skills come into play. It's all in the wrist with a healthy scoop of confidence!
- Once they're golden brown on both sides, slide them onto a plate. To keep them warm while the rest are frying up, pop the plate into a preheated oven at 250°.
- Now, it's time for the best part - toppings! Whether you're a classic syrup lover, a berry enthusiast, powdered sugar or whipped cream, go wild. Pancakes are like a blank canvas for deliciousness.