Tuesday, December 3, 2019
Every now and then, I go all out on a Sunday breakfast. Homemade pancakes, grits and some fresh-squeezed orange juice! When I want to make some griddle pancakes, this is my go-to recipe. They come out absolutely perfect every single time. They are so fluffy!The secret to the Best Buttermilk Pancakes? Yeast! Slightly crispy edges and a soft, fluffy middle. Top it all off with maple butter sauce!
BEST BUTTERMILK PANCAKES WITH MAPLE BUTTER SAUCE
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 193kcal
Ingredients
For the pancakes:
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 packet Fleischmann's RapidRise Yeast
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 - 2 1/3 cups buttermilk
- 2 tablespoons corn oil
- 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
- 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.
