Buttermilk Pancakes

Buttermilk Pancakes

Print Recipe

Yield

about 16 (4-inch) pancakes about 16 (4-inch) pancakes

Difficulty

Easy Easy

Prep Time

0:10 0:10

Rise Time

10 to 15 minutes 10 to 15 minutes

Total Time

25 minutes 25 minutes

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Ingredients

2-1/4 cups all purpose flour
2 tablespoons sugar
1 (-/ tsp.) packet Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk OR sour milk
2 tablespoons corn oil
1 egg, beaten

Directions

Combine flour, sugar, dry yeast, salt and baking soda in a large mixing bowl. Combine milk and oil in a microwave safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add milk, oil and beaten egg, stirring just with a spoon until blended. Don't over stir or pancakes will be tough. Cover with plastic wrap or a towel; let rise in warm place until bubbly and almost doubled, about 10 to 15 minutes.
Lightly grease a griddle or skillet with cooking spray or a little oil. Heat over medium-high heat until hot.
Stir down batter; pour 1/4 cup per pancake onto griddle or skillet. Cook pancakes until edges are dry and surface is bubbly. Turn; cook other side until golden brown. Remove from griddle and serve immediately. Top as desired.

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