The Perfect Buttermilk Pancake (with Almond flour)
Buttermilk Pancakes Recipe – Easy – Perfect!!
I wanted simple. minimal ingredients pancake recipe that comes out great every time. Quick to make!!
Preparation
Before beginning to cook, it is helpful to have all your ingredients ready. This implies that the dry components are measured, the buttermilk is poured and the butter is melted and cooled.
A griddle is the best surface to make pancakes if you want to save time and make a few at a time. It will uniformly spread heat and provide you with a non-stick surface and easy cooking experience. You can also use a non-stick or well-seasoned cast-iron skillet to make perfect pancakes.
For mixing, you’ll need a whisk or fork and a spatula for tossing. Choose a flat, wide, angled, and heat-proof spatula.
These simple tips make all the difference.
A properly mixed batter with correct ingredients gives you great pancakes every single time. This recipe is for buttermilk pancakes.
Making the Batter
In a large bowl, whisk together all the dry ingredients, then make a well in the middle to add the eggs and pour the buttermilk. Mix all the dry ingredients into the liquid from the middle and towards the edges until no visible dry bits remain. You only need to mix just until all combined, pancake batter should not be overmixed.
Over mixing develop gluten and result in a tough pancake. Don’t worry about a couple of lumps in the batter and it should be fine.
Adjusting the Temperature and Cooking
One of the key factors in making perfect pancakes is to find the right heat setting for cooking pancakes that is medium-low.
The pan should not be too hot or too cold. When you add the batter to the pan it should have slight sizzle, and tiny bubbles start forming on the top. If the pan is too hot, the bottom will burn before the interior gets cooked. It takes some patience and practice.
Most of the oven burners are so different but if you keep somewhere in the center of your middle and lowest setting on your burner then it should be fine.
Ingredients
When we use the correct ratio of eggs to buttermilk it will create perfect fluffy lift, light texture, and delicious pancakes. The right amount of sugar will help crisp the edges without making them too sweet like dessert. The baking powder and baking soda give that lift and light texture interior. The recipe below is basic and if you follow the steps it should produce excellent pancakes.
The Best Almond Flour Buttermilk Pancake
Ingredients
- 1 cup all-purpose flour
- 1 cup almonds flour
- 3 tablespoons sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter melted
Instructions
- In a bowl, whisk all dry ingredients together with the almond flour, all-purpose flour, baking powder, baking soda, sugar, and salt.
- Create a well in the middle by using the whisk. Pour the buttermilk into the well and add eggs to the mixture. Pour the melted butter into the mixture.
- Whisk all together, starting from the middle and working towards the edges, until no visible dry bits remain, add all the dry ingredients are incorporated. Make sure not to overmix and don't worry about a couple of lumps here.
- Heat a medium nonstick pan over low heat for about 5 minutes.
- Then increase the temperature to medium-low and pour about 1/3 cup of batter into the pan. If you're using a large skillet then you can add more pancakes at a time. If you're using a cast-iron skillet, add 1/2 tbsp oil before pouring the batter so that it doesn't stick to the pan.
- After bubbles rise to the surface and bottoms brown, flip pancakes after 2 to 4 minutes. Cook until the other sides are lightly browned. Remove the pancake and keep it warm until all the batter is cooked and ready to serve.
Video
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