BUTTERMILK PANCAKE
Buttermilk pancakes are very soft texture. The most delicious pancakes eaten while still warm with ice cream topping, maple syrup or sweet things, because it feels fresh pancakes for me if quite enjoyed pancakes with sweetened condensed milk filling meises alone or with chocolate and sweetened condensed milk, it would have been very much delicious.
Buttermilk pancakes are very soft texture. The most delicious pancakes eaten while still warm with ice cream topping, maple syrup or sweet things, because it feels fresh pancakes for me if quite enjoyed pancakes with sweetened condensed milk filling meises alone or with chocolate and sweetened condensed milk, it would have been very much delicious.
Ingredients :
- Flour 2 cups all-purpose flour
- Baking powder 2 tablespoons miniature
- 1 tablespoon baking soda mini
- ½ teaspoon salt mini
- 3 tablespoons granulated sugar
- 2 large egg, beaten off
- 3 cup buttermilk
- 4 tablespoons unsalted butter
- In container, mix flour, baking powder, baking soda, salt and sugar. In a separate container, mix the eggs, buttermilk and melted unsalted butter.
- Pour the liquid ingredients (buttermilk mixture) into the dry ingredients (flour mixture) and stir just until blended, do not over-stir, let there gumpalan-gumpalan/bergerindil.
- Heat a griddle / non-stick Teflon, rub with a little butter.
- Pour ½ cup pancake batter into the pan / teflon. When pancakes start perforated surface, and edges are slightly dry, about 2.5 minutes, immediately behind the pancake. Cook until the bottom of the pancake lightly browned, about 1 minute. Lift. Repeat until the dough runs out.
- Serve pancakes warm.
Tidak ada komentar:
Posting Komentar