BUTTERMILK PANCAKES

MOVE OVER BISQUICK!!!

Yield: 24 Pancakes

3 1/2 Cups Flour (1 pound)
2 Tablespoons Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Salt
3 Cups Buttermilk (Make your own by adding a little Vinegar and/or Lemon Juice to milk and microwaving for 30 seconds. I prefer lemon juice or Apple Cider Vinegar.)
4 Tablespoon Butter, melted (2 ounces)
3 Eggs, beaten

Heat griddle to 375 degrees, or if using pan put the stove to Medium-High heat

1. Sift the flour, sugar, baking powder, and salt together

2. Combine the liquid ingredients and add them to the dry ingredients. Mix just until the ingredients are combined.

3. Coat the griddle or fry pan with butter if desired, PAM is great too, if you have a non-stick surface, you can leave it bare if you wish. Drop the batter onto heated griddle or pan using a 2 ounce ladle or a 1/4 measuring cup.

4. When the bubbles appear on the pancakes surface and the bottom is browned, flip the pancake to finish cooking, be sure to cook them all the way through, adjust temperature if needed (Hause and Labensky, 1999, p. 896).

TROUBLE SHOOTING
Soapy or bitter flavor -- Sift Baking Powder with dry ingredients, or add a little less Baking Powder

Elongated Holes (tunneling) -- Do not mix until smooth; only until moistened, 12-18 stirs

Crust Too Thick -- Add less sugar, or raise the temperature of your stove or griddle

Flat Top with Only a Peak in the Center -- Raise the temperature of your stove or griddle

Cracked, Uneven Top -- Lower the temperature of your stove or griddle

No Rise; Dense Product -- Cook batter right after mixing, get new baking powder, or don't overmix (Hause and Labensky, 1999, p. 896)

Hause and Labensky. (1999) On Cooking: a textbook of culinary fundamentals.
Upper Saddle River, New Jersey: Prentice-Hall, Inc..