These Buttermilk Pancakes with Bacon were my very first
time cooking with buttermilk. I turned to Martha S for some advice (but
didn't follow it exactly – so what's new?). But the results were
definitely edible although not exactly pretty.
So you mix together in a bowl:
Firstly, 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking
soda, ½ teaspoon salt and 3 tablespoons of sugar
When that's mixed you add 2 large eggs (that have been lightly beaten –
I did it just with a fork), 3 cups of buttermilk and 4 tablespoons of melted
butter. Don't overmix – it should look lumpy.
Make sure your pan is nice and hot (and put on the oven so you can keep
the pancakes warm). Oil the pan with a little neutral oil and some butter
– do your pancakes one by one – using about ½ a cup of the mix at a time.
Flip them over then there are bubbles on the top and cook for another minute on
the other side.
In the meantime I had opened my packet of bacon and found that it was
actually bacon steaks rather than rashers – note to self- remember to put on
glasses in the supermarket rather than being vain! So that meant that it
was difficult to make the end result very pretty.
I did do a garnish with cherries.
Yum...a keeper recipe for sure...
ReplyDeleteYUM!!!!
ReplyDeleteI'm sharing this recipe with Louis Dean! He loves homemade pancakes!
ReplyDeleteLooks good:)
ReplyDelete