I like to make Cornmeal Buttermilk Pancakes when I want a little change of pace to my pancakes. It happens. Plus, I kinda groove on the grainy texture and the light corn taste, especially when dipped in warm maple syrup. (Recipe modified with new photos …
Nothing represents summer better than a lemon dessert, and this Lemon Cake with Lemon Buttercream Frosting is a perfect choice for a summer gathering or potluck. Three layers of moist, lightly lemon-flavored cake, topped with a citrusy buttercream frosting that will have you licking your …
Here’s a delicious recipe for Fluffy Weekend Buttermilk Pancakes to make for breakfast this weekend! Or you could even make them for a breakfast supper. Who doesn’t love light and fluffy pancakes, dotted with butter and smothered in maple syrup?
Maybe add a side of bacon or sausage links and some eggs-over-easy and you have a yummy meal to serve your family. Invite your friends. Double the recipe and make it a party!
If you don’t have buttermilk on hand in the refrigerator, you may use this substitution. In a glass measuring cup combine 2 tablespoons of white vinegar or lemon juice and 2 cups of whole milk.
Add the vinegar or lemon juice first and then add enough milk to make 2 cups.
Whisk together and allow to set for 10 minutes before using to allow the faux buttermilk to thicken.
To begin, gather all your ingredients so that you have everything close at hand on the counter or table.
In a large batter bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Create a well in the center of the flour mixture and add buttermilk, whole milk, large eggs, and melted butter. Gently stir together until just combined. (Do not over mix.)
Heat a lightly oiled griddle over medium heat.
Flick a bit of water across the surface and if it sizzles, it’s ready.
If you’d like even more butter flavor, rub a stick of butter over the hot griddle to coat it instead of oil.
Using about 1/3 cup per pancake, cook 2-3 pancakes at a time. Turn over when bubbles appear in the center and cook until golden on the other side. Repeat with remaining batter.
Serve hot with warm maple syrup. This recipe will make 8-10 pancakes, depending on how big they are.
See more Pancake Recipes Here. Browse Breakfast Ideas Here.
Skillet Cornbread is so delicious. I never knew how good cornbread could be until I made it in my cast iron skillet. Expect a tender, golden top with a crunchy, caramelized bottom. And then slather each piece with butter. So good!
