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THE BEST BUTTERMILK PANCAKES

The secret to the simplest Buttermilk Pancakes? Yeast! Slightly crispy edges and a soft, fluffy middle. Top it all off with maple butter sauce!


  
THE BEST BUTTERMILK PANCAKES

Every now after which, I go all out on a Sunday breakfast. Homemade pancakes, bacon, grits and some fresh-squeezed orange juice! When I need to make a few griddle pancakes, that is my move-to recipe. They pop out genuinely ideal each unmarried time. They are so fluffy!


 Griddle-fried Buttermilk Pancakes with Maple Butter Sauce poured on top


HOW DO YOU FREEZE PANCAKES?

Did you know you can freeze any leftover pancakes? I in no way let any home made pancakes visit waste. It is available in available throughout busy weekday mornings. After making pancakes, line them up, in a single layer, on a baking pan or cookie rack then placed them inside the freezer for about 20 minutes. This is referred to as flash-freezing. Once they're company and bloodless to the touch, you can then positioned them right into a freezer-safe bag with out them sticking to every different. Just reheat in the microwave for a few seconds while you are geared up to serve them once more!

WHAT YOU’LL NEED:
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 packet Fleischmann's RapidRise Yeast
  • 2 - 2 1/3 cups buttermilk
  • 2 tablespoons corn oil
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg, beaten
  • 1 teaspoon vanilla extract (optional)
For the maple butter sauce:
  • 2 tablespoons butter
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 teaspoon maple extract
HOW TO MAKE THE BEST BUTTERMILK PANCAKES WITH MAPLE BUTTER SAUCE:
  • Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl.
  • Combine buttermilk and oil in a separate, microwave-safe bowl.
  • Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling.
  • Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract.
  • Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter.
  • Cover the bowl with plastic wrap put it somep place warm so that the batter can rise for about 10-15 minutes. It should almost double in size.
  • Once you've noticed the batter has doubled in size and is looking "bubbly, start heating up your skillet or griddle to medium-high heat.
  • Add about a tablespoon of oil to the skillet.
  • Pour 1/4 cup of batter per pancake onto griddle or skillet.Cook pancakes until edges are dry and surface is bubbly. Then flip.
  • Cook the opposite side until golden brown and then work on the next batch.
  • For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.
  • Once it's ready and heated through put it into a glass pouring dish (I just use a glass measuring cup) and pour over warm pancakes.

For the maple butter sauce:

Melt butter in a small pot over medium heat. Then pour in the can of sweetened condensed milk and the maple extract. Whisk properly. It will take a minute or two to comprise that flavoring with the rest of the components.


























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