Buttermilk Pancakes - Keith Leiter

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Wayne's Words Archive

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2 Cups flour

1 Tbsp sugar

1 Tbsp baking powder

1 Tbsp baking soda

1/2 tsp salt

1/2 package dry yeast

1/4 C. water

4 Tbsp melted butter (I use squeeze margarine)

2 C. buttermilk

3 eggs

1/2 C. heavy whipping cream

Dissolve yeast in 1/4 C. warm water and set aside.

Combine flour, sugar, baking powder, soda and salt. Add buttermilk and mix well. Add butter or margarine and mix well. Stir yeast and add, mix well. Break eggs in bowl and add whipping cream. Beat well with fork. Add to batter. Batter may be thinned with buttermilk if too thick. Bake on hot griddle or frying pan. This batter stores well in the fridge for 3 or 4 days.
 
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