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| Buttermilk Pancakes with Vanilla and Nutmeg |
"I have used vanilla and nutmeg in my pancake recipe for 20 years. This is a variation of a recipe I found on Allrecipes when I could not find my old recipe. My husband said these were light and fluffy pancakes the first time I made them. It must be the extra baking powder, or the butter instead of oil in the mix. Two pancakes per serving here, but a pancake stack is three or more! We use a brand of syrup that is made without high fructose corn syrup. Syrup is important!"
Ingredients :
- 2 eggs
- 3 cups buttermilk, or as needed
- 1 tablespoon vanilla extract
- 1 tablespoon butter, softened
- 1 dash ground nutmeg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse kosher salt
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 25M |
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- Whisk eggs in a bowl until pale yellow. Whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
- Stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by 1/2 cup portions onto the griddle, and cook until bubbles form and the edges are dry, about 4 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Notes :
- We liked thin pancakes, but these pancakes are so light and fluffy, we don't mind a thicker pancake. A batter that just begins to run off your raised whisk or beater in 2-3 seconds is about right. Lightly whisk in more buttermilk if batter is too thick, or more flour if batter is too thin.
- I cook on an electric stove top, with a heavy non-stick griddle, so my medium-low temperature may not be right for all. I just do not want the pancake to get blackened on the griddle before the edges cook and the bubbles on the pancake surface begin to pop.
- If you mis-flip a pancake, wait a few seconds so the pancake can get a skin on the griddle. It will move more easily when you adjust it on the griddle.
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