Gers Awesome Thin Buttermilk Pancakes Recipes

Steps:

• Put eggs in large bowl and beat lightly.
• Add next 4 ingredients into egg mixture.
• Melt butter on skillet or griddle, add to pancake mixture, mix lightly.
• (DO NOT OVER MIX).
• Heat griddle, butter lightly if necessary and add batter to make small circles. Next add a small amount of fruit or chocolate chips, when batter is partly cooked, turn.
• Serve with butter and icing sugar or maple syrup.
• For a real taste treat drizzle caramel sauce over the buttermilk banana pancakes, enjoy.

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:

• Preheat oven to 200°F.
• Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
• Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
• Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
• Bake in preheated oven for 20 minutes, or until golden.
• In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

Steps:

• Combine the first six ingredients in a large mixing bowl. Whisk to blend.
• In a seperate bowl, whisk together buttermilk, egg and butter.
• Make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Set batter aside.
• Place a griddle over medium-high heat. Brush the surface with oil to prevent sticking. Pour batter by 1/4 cup scoops onto the griddle. Cook until bubbles formed around the outside edge have broken. Turn pancakes over and cook the other side.

Steps:

• Using a food processor, mix together all dry ingredients and pulse 4-5 times to blend.
• Add remaining ingredients and process until smooth.
• About 10 seconds.
• Do not overprocess.
• Pour onto a hot slightly greased griddle and cook until bubbles appear on the top side.
• Flip over and brown.

Steps:

• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer, vanilla, and 3 Tbsp. melted butter in a medium bowl to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2-3 minutes. Flip and continue to cook until golden brown on the bottom, 2-2 1/2 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Serve with maple syrup alongside.

Steps:

• Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
• Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
• Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
• Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.

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.