Рецепт The Ultimate Buttermilk Pancakes
One scratch recipe that just wasn’t coming together for me was pancakes. I know right? How complicated can it be to mix flour, leaveners, sugar and buttermilk to come up with a decent recipe? I went through tons of ingredients and wavered back and forth between a mix and giving it one more try for a long time. Then I came across this gem at Allrecipes. When I was making pancakes from scratch and I had a little vanilla ice cream leftover I would melt it and use it in the batter. Talk about good eating! Pancakes are a trigger food for me and this little lagniappe (a little something extra) made them even more irresistible. Your Royal Highness Gabrielle gave them two thumbs up and I had to stop her from eating them.
These are light and fluffy and already have butter in them. If you decide you want to dab on a bit more butter and some real honest to goodness maple syrup I won’t tell a soul. It’ll be our little secret. Any leftovers can easily be frozen. I place them in a single layer on a cookie sheet and freeze until they are firm enough where they won’t stick together when I stack them in a freezer bag. Then all I have to do is take one or two out of the bag and reheat them in the toaster or microwave. I couldn’t resist adding a little homemade whipped cream and seasonal fruits on top. How about this for your July 4th breakfast!!
- Buttermilk Pancakes
- 3 cups all-purpose flour
- 3 TBS white sugar
- 3 tsp baking powder
- 1 ½ teaspoons baking soda
- ¾ tsp salt
- 2 cups buttermilk
- 1 cup melted vanilla ice cream
- ½ cup milk
- 3 eggs
- 1/3 cup butter, melted
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, melted vanilla ice cream, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat or use a non stick spray. Mix the wet and dry mixtures together using a whisk or wooden spoon. The temptation to use an electric mixture is strong but please don‘t. If you over mix this, even by hand your pancakes may turn out rubbery and where‘s the fun in that. Stir until it’s just blended with a few lumps remaining.
Use approximately ½ cup for each pancake. One of the best pancake tips I’ve ever come across is to use an empty ketchup bottle for poring out your batter. It works like a charm. Getting your batter into the bottle is an extra step or two but it’s worth it. I use a large measure cup with a lip and a funnel. Because of the extra sugar in the melted ice cream your pancakes may brown quicker. This means you will either have to cook them on a lower heat of flip more often. I say use the lower heat option. Makes approximately 15.