Receta Vanilla Buttermilk Pancakes
Flapjack, Griddlecake, Hotcake, Pancake, or all of the above? I remember a time when I thought these were actually four different breakfast menu choices. Well, maybe a few variations...but basically the same principal with the cook's special touch. Here’s one of my signature recipes.
For a dedicated post...refer here:
http://www.foodessa.com/2012/01/breakfast-pancake-and-more-3-recipes.html
Canadian | |
Raciónes: 12 small pancakes |
Ingredientes
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Direcciones
- . In a big measuring cup, whisk the eggs and add all the rest of the wet ingredients. Give it a quick stir and set aside.
- . In a large bowl, combine all the dry ingredients and make a well. Afterwards, whisk in the wet mixture by combining until just well blended and slightly lumpy. Do not over mix. Let the batter rest for 30 minutes.
- . In a large frying pan, lightly oil the surface and heat on medium strength...to then adjust your stovetop a little lower afterwards.
- . When pan seems heated enough, measure to pour about a 1/4 cup (50ml) for each pancake. I use a small ladle. The pan should fit about 4 pancakes at the time.
- . When bubbles appear on the surface and the edges lightly turn golden, gently flip each pancake and continue cooking for about 2 more minutes. Resist the urge to press down.
- . Serve these right away or keep them warm under a large, domed bowl kept slightly ajar.
- . Top the pancakes with Maple syrup as well as some of your favourite fruits.
- . Enjoy Claudia's flavourful wishes...Foodessa.com