3/4cupButtermilkor 3/4 cup regular milk plus 1 tablespoon vinegar - let sit for 5 minutes
2tbsp (28 gms)Butter (refer notes)melted and cooled for 10 mins
Combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a large mixing bowl.
In a small bowl, mix together the buttermilk, vanilla, egg, and oil until well combined.
Pour the wet ingredients into the dry and whisk together until most of the lumps are gone. Do not overmix.
Heat a large skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter into the skillet and cook until bubbles form on the surface. Flip the pancake and cook until browned on the bottom and the center is done.
Keep pancakes on a cookie sheet in a warm oven until ready to serve.
Three pointers to keep in mind while making pancakes (source: cooks illustrated)
Surface of pancake is too pale/too dark : To determine if the temp of your skillet is correct, drop 1 tbsp of batter onto the heated surface. If it is golden brown after 1 minute, you're ready to cook. If not, adjust heat as necessary.
Spotty browning: To ensure even browning of pancakes, after adding oil/butter to the skillet, wipe it out until there is just a bare sheen remaining. (Metal transfers heat better than oil, so places where oil pools under the pancake will cook more slowly and be relatively pale.)
Messy Flipping: Slide a thin spatula underneath the pancake and flip it in a smooth quick motion, keeping the spatula close to the cooking surface.
The original recipe uses 2 tbsp oil instead of butter. So, if your prefer oil, you can do that. I got 8 regular size pancakes from the above qty. If you dont like cinnamon, skip that and follow the rest of the recipe. However, it does add a great flavour. Also, you can add a handful of choc chips or peanut butter chips instead of cinnamon. You can serve it with whipped cream and fresh berries and honey.
This Buttermilk Pancake was printed from https://mariasmenu.com/desserts/buttermilk-pancakes.
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