Fluffy Buttermilk Pancakes With Praline Bacon Recipes

Steps:

• Preheat griddle.
• Mix dry ingredients together.
• Separate eggs and save the egg whites.
• Mix wet ingredients with egg yolks.
• Whip egg whites.
• Mix wet ingredients with dry ingredients.
• Fold egg whites into batter.
• Use 1/3 cup measure to ladle batter onto griddle.
• Flip when the edges are dry.

Steps:

• FOR THE PRALINE BACON:.
• Place a rack in the upper third of the oven and preheat to 400 degrees F.
• Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
• In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
• Bake for 10 to 12 more minutes, until browned and bubbling.
• FOR THE PANCAKES:.
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
• On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
• Serve with maple syrup.

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Steps:

• In a bowl combine the flour with sugar baking powder, baking soda, salt and cinnamon.
• In a large bowl whisk together the buttermilk with half and half or milk, eggs and and melted butter until thoroughly combined; add to the flour mixture and whisk vigorously until combined.
• Add in more brown sugar or syrup to taste if needed (if the batter is too thick add in a little more milk to thin).
• Pour about 1/4-cup onto a pre-heated greased griddle of frypan.
• Cook until the top bubbles then turn over and cook until golden brown (these will cook fast!).

Steps:

• Preheat a griddle to medium heat, according to manufacturer's instructions.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
• Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
• Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

Steps:

• In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
• In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
• Let the mixture sit for 5 minutes at room temperature.
• After 5 minutes whisk or mix again.
• Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

Steps:

• Mix dry ingredients together in medium bowl.
• Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended. If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute. (it's a 1T to 1c ratio).
• Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
• Lightly coat skillet with oil. Heat to medium low.
• Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
• Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
• Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
• Serve warm with maple syrup and butter.

Steps:

• In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
• Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.