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Buttermilk Pancakes - Southern Cooking with Simple Ingredients
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Pancakes & Sausage This recipe is in our Vol. 1 Cookbook
1/4 CUP MELTED SALTED BUTTER
2 CUPS WHOLE BUTTERMILK (OR 1 3/4 CUP OF LOW-FAT BUTTERMILK
2 TBSP. SUGAR
1 EGG
2 CUPS SELF-RISING FLOUR
2 TSP. VANILLA FLAVORING OR 1 TSP. VANILLA EXTRACT
Use a glass batter bowl, or microwavable bowl. Microwave butter or margarine in bottom of bowl. Add sugar, mix well. Add egg, vanilla, and buttermilk and whisk well. Add flour and whisk. Preheat a non-stick skillet on medium heat. The skillet should have a flat surface. If it is a good one, I prefer not to grease it with anything. If you are using an older skillet, use cooking spray before making pancakes. Add 1/2 cup scoop of mix to skillet and gently spread it into a circle. Wait for pancake to become bubbly across its whole surface before flipping with a flat spatula. Brown both sides. Adjust temperature as needed for desired brownness. I use medium for gas stove. Serve with pats of butter and pancake syrup.
Option: Use regular milk in place of buttermilk. Pancakes will be thinner. Use a 1/3 cup scoop of mix for each pancake instead of 1/2 cup.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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