Tangy Whole Milk

This is our favorite pancake recipe. It's put to the test using whole milk that expired 2 months ago.

Buttermilk Pancakes
From allrecipes.com
Makes 12 five inch pancakes
219 calories, 7.4 g of fat per pancake

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk (whole is best)
  • 3 eggs
  • 1/3 cup butter, melted
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.  
Tip:  Bringing the milk and eggs to room temperature will make the pancakes more light and fluffy.  


Taryn said...

2 months?!

Lindsay said...

What was the verdict?

Tarnation said...

Yummy. Made some into waffles. Really yummy.

Taryn said...

Far superior to the betty crocker recipe I've been using. I'm switching to these.