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Pancake Challenge … Buttermilk or Regular Milk

April 12, 2010 · by Carrie Trax ·

Pancake Challenge ... Buttermilk or Regular MilkPancake Challenge ... Buttermilk or Regular Milk

Sunday is pancake day in my house.  I just have not got the right recipe my husband likes.  I have been trying a new recipe the last 6 weeks and was ready to throw in the towel.  With Sunday coming up I was not looking forward to another bad pancake day and in the mail on Saturday comes my Food TV magazine.   They had a recipe pull out on 50 Pancake & Waffle recipes and I hoped that the recipe I have been searching for is in it.  My husband likes thin pancakes and I like fluffy pancakes so I thought I would make the basic recipe using regular (skim) milk and the recipe for buttermilk which makes a fluffy pancake.  I am happy to say that both pancakes came out great the one with the regular milk were thinner than the ones made with the buttermilk.  I did a side by side test and they both tasted good the only difference was the thickness of the pancake and I thought the buttermilk had a little better flavor.  So it was a tie and the search for the best pancake recipe is over and I am looking forward for next week and think I will add some of the Oregon blueberries I have in my freezer.

Pancake on the left is with regular milk and the one on the right is made with buttermilk

Pancake Challenge ... Buttermilk or Regular MilkBasic Pancake (regular milk)
1 1/2 cup flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
Combine the above. In small bowl combine 1 1/4 cup milk, 4 tbsp butter, melted and 2 eggs.  Whisk until combined and add to flour mixture.  Cook on 350 degrees (hot griddle).  Cook on first side about 3 minutes until bubbles appear on the pancake. Flip and cook for 2 minutes and golden brown.

Buttermilk PancakesPancake Challenge ... Buttermilk or Regular Milk
1 1/2 cups flour
3 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine the above.  In small bowl combine 1 1/4 cup buttermilk, 4 tbsp butter, melted and 2 eggs.  Whisk until combined and add to flour mixture.  Cook on 350 degrees (hot griddle).  Cook on first side about 3 minutes until bubbles appear on the pancake. Flip and cook for 2 minutes and golden brown.

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Filed Under: breakfast ·

Comments

  1. Our Treasured Home says

    April 12, 2010 at 2:30 am

    Your pictures and recipes made my stomach growl. I will have to try the buttermilk recipe soon.

  2. Mary says

    April 15, 2010 at 4:29 pm

    These really look delicious and you certainly can't beat Oregon blueberries, fresh or frozen. I've become a follower so as not to miss any of your posts. Have a fabulous day. Blessings…Mary

Trackbacks

  1. Strawberry Rhubarb Sauce says:
    April 27, 2015 at 7:13 am

    […] This year in Oregon we have had an early spring and the fresh strawberries and rhubarb are already starting to be harvested.  These two make the best combination for pies, cobbler and YES a sweet sauce.  In about 30 minutes I had a warm sweet sauce ready to serve on my homemade buttermilk pancakes! […]

  2. Pancake Hearts for Breakfast says:
    February 8, 2016 at 12:23 pm

    […] Pancakes Buttermilk Pancakes recipe Large Ziploc bag or icing bag Strawberries Other goodie ideas: mini chocolate chips, cherry pie […]

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