Mini buttermilk pancakes

By Irene Matys
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Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 buttermilk
  • 1 teaspoon pure vanilla
  • 1 egg, beaten
  • 2 tablespoons unsalted butter, melted + extra for buttering pan

Directions

  1. Preheat oven to 175 F.
  2. Combine flour, sugar, baking powder. Baking soda and salt in a large mixing bowl.
  3. Whisk vanilla, egg and two tablespoons of butter with buttermilk. Pour the mixture into the dry ingredients and whisk until smooth with no lumps.
  4. Heat a large skillet over medium heat and coat with butter. Add 1-1/2 tablespoon of batter evenly spaced in skillet. Cook for two minutes until lightly golden and brown. Flip over and cook for an additional minute until golden.
  5. Repeat with remaining batter ensuring you butter skillet to avoid sticking.
  6. Place cooked pancakes on baking sheet and keep warm in the oven until ready to serve.

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