• 15 Minute Dinners - 13

    From Dave Drum@1:229/452 to All on Tue Nov 22 15:14:05 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Perfect Buttermilk Pancakes
    Categories: Breads, Dairy
    Yield: 4 servings

    2 c A-P flour
    3 tb Sugar
    1 1/2 ts Baking powder
    1 1/2 ts Baking soda
    1 1/4 ts Kosher salt
    2 1/2 c Buttermilk
    2 lg Eggs
    3 tb Unsalted butter, melted
    Oil for the pan

    Set the oven @ 325ºF/165ºC.

    Whisk flour, sugar, baking powder, baking soda and
    kosher salt together in a bowl. Using the whisk, make a
    well in the center. Pour the buttermilk into the well
    and crack eggs into buttermilk. Pour the melted butter
    into the mixture. Starting in the center, whisk
    everything together, moving towards the outside of the
    bowl, until all ingredients are incorporated. Do not
    overbeat (lumps are fine). The batter can be
    refrigerated for up to one hour.

    Heat a large nonstick griddle or skillet, preferably
    cast-iron, over low heat for about 5 minutes. Add 1
    tablespoon oil to the skillet. Turn heat to medium-low
    and using a measuring cup, ladle 1/3 cup batter into the
    skillet. If you are using a large skillet or a griddle,
    repeat once or twice, taking care not to crowd the
    cooking surface.

    Flip pancakes after bubbles rise to surface and bottoms
    brown, about 2 to 4 minutes. Cook until the other sides
    are lightly browned. Remove pancakes to a wire rack set
    inside a rimmed baking sheet, and keep in heated oven
    until all the batter is cooked and you are ready to
    serve.

    By: Alison Roman

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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