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Best Ever Buttermilk Pancakes

Maybe it was the really good quality cultured buttermilk we picked up at Trader Joes, but these were the best buttermilk pancakes I have had outside of an old fashioned diner. They are very thick when you put them on the pan so they take a little longer to cook than a normal pancake. When they are done they are slightly crisp on the outside and fluffy moist in the middle. They would hold up well to a fruit sauce, but I am a fan of pure maple syrup.

Ingredients

 1 cup cultured buttermilk, good quality
 1 egg, lightly beaten
 2 Tablespoons canola oil
 1 cup flour
 2 Tablespoons sugar
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 teaspoon vanilla

Directions

In a medium size bowl whisk eggs, buttermilk and canola oil until well blended and smooth. Set aside. In a larger bowl put flour, sugar, baking powder, baking soda and salt then mix together until well combined. Add egg mixture to flour mixture and stir just until batter is smooth. Do not over mix. Add vanilla and stir just to distribute. Mixture should be thick like waffle or cake batter not thin like pancake batter.

Using 1/3 cup or less of batter drop onto a lightly greased skillet over medium heat. Cook the first side until the top edges are no longer shiny before flipping otherwise it will be much harder to tell when the center is done. You may need to turn the heat down a little lower than normal pancakes so they don't burn before they finish cooking. I peek by lifting the edge of one pancake to judge the brownness when adjusting the temperature. Serve hot with sliced fresh fruit, jam, or good maple syrup.


Serves: 2 hungry campers
Buttermilk Eggs Flour Stovetop Photo

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Note

You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.

 

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