This recipe is featured on RecipeNewZ
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)
Ingredients
- 1 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¼ cup white sugar
- 1 ½ cups buttermilk
- 1 egg
- 4 tbsp / 60 g butter, melted and cooled
- 1 tsp vanilla extract
Total 12 small pancakes
Directions
1. Beat the egg lightly. Add the rest of the wet ingredients and mix well (I used a hand held electric mixer).
2. Add the dry ingredients and mix until incorporated.
3. Place a griddle or a large frying pan over medium heat, and when it’s warm, melt a little more butter on it.
4. Using an ice-cream scoop or a ladle pour the batter onto the griddle. Cook over low-medium heat for several minutes until bubbles appear on the pancake. Flip and cook several more minutes.
5. Keep the pancakes in an oven preheated to 200F until ready to serve.
Afterthoughts
- Delicious pancakes! I served them with maple syrup, butter, fruit salad and whipped cream - yum!
- The original recipe calls for less sugar, but I like my pancakes sweet :-). Also, Crystal, the author of Mrs Happy Homemaker blog, recommends adding chocolate chips to the pancakes, so you might want to keep that in mind if you try this recipe.
- This recipe was my March assignment for SRC (Secret Recipe Club), a group of food bloggers who once a month are randomly assigned another member’s blog and are supposed to choose a recipe from it and post it on their own blog on the Reveal date. It’s a lot of fun, and I would like to thank Amanda of Amanda’s Cookin’ for coming up with this great idea. Also, thanks to Jane of the Heritage Cook, my group’s hostess, and Crystal of the Mrs Happy Homemaker, the author of my assigned blog :-)
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