BUTTERMILK PANCAKES WITH VANILLA AND NUTMEG
I have used vanilla and nutmeg in my pancake recipe for 20 years. This is a variation of a recipe I found on Allrecipes when I could not find my old recipe. My husband said these were light and fluffy pancakes the first time I made them. It must be the extra baking powder, or the butter instead of oil in the mix. Two pancakes per serving here, but a pancake stack is three or more! We use a brand of syrup that is made without high fructose corn syrup. Syrup is important!
Provided by ZENNA
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk eggs in a bowl until pale yellow. Whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
- Stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by 1/2 cup portions onto the griddle, and cook until bubbles form and the edges are dry, about 4 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 187 calories, Carbohydrate 28.9 g, Cholesterol 54 mg, Fat 3.8 g, Fiber 0.9 g, Protein 7.9 g, SaturatedFat 1.9 g, Sodium 524.2 mg, Sugar 4.8 g
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