Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, small batch yogurt "buttermilk" pancakes. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Small Batch Yogurt "Buttermilk" Pancakes is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Small Batch Yogurt "Buttermilk" Pancakes is something that I’ve loved my whole life.
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To begin with this particular recipe, we have to first prepare a few components. You can have small batch yogurt "buttermilk" pancakes using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Small Batch Yogurt "Buttermilk" Pancakes:
- Get 1 large egg
- Prepare 1/4 cup heavy whipping cream
- Get 1/4 cup + 1 Tablespoon whole milk (or you can use 1/2 cup whole milk in lieu of whipping cream + milk)
- Make ready 2 Tablespoons yogurt (or 3 Tablespoons sour cream)
- Prepare 1/2 teaspoon vanilla extract
- Get 1 Tablespoon sugar
- Take 2/3 cup all purpose flour
- Get 1/3 teaspoon kosher salt
- Make ready 1 teaspoon baking powder
- Take 1/2 teaspoon baking soda
- Make ready 1 Tablespoon butter, melted
Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. First time making buttermilk pancakes and this recipe was great. I was disappointed at first because the first batch off the griddle was very thin.
Steps to make Small Batch Yogurt "Buttermilk" Pancakes:
- In a large mixing bowl, combine the egg, whipping cream, milk, vanilla extract, yogurt, and sugar and whisk thoroughly until it has a soft pastel yellow color to it.
- Add the flour, salt, baking powder baking soda, and melted butter, and whisk again until the batter is just short of smooth and no more. Let batter rest for about 10 minutes before cooking.
- On a well buttered griddle, well seasoned cast iron pan, or nonstick pan brought up to medium heat, pour the batter in 1/4 cupfuls and let the pancakes cook for about 3 minutes (or until most of the surface of the pancake forms bubbles) before flipping and letting them cook another 30 seconds or so. (It doesn't take long once you flip because you can't even flip a pancake without breaking it until it's almost cooked through.)
- Enjoy with your favorite syrup, or sprinkled with a little powdered sugar, or however you like your pancakes! :)
And this is a buttermilk pancake recipe, so you know the pancakes are going to be fabulous and a little tangy, but if you don't have buttermilk, no worries. I've included instructions in the recipe for making you own. Buttermilk is best if you have it, but a little milk and lemon juice makes a perfectly. Once you make these buttermilk pancakes from scratch, you'll never make them any other way! Homemade buttermilk pancakes always turn out so light and fluffy - they're impossible to resist!
So that’s going to wrap this up for this exceptional food small batch yogurt "buttermilk" pancakes recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
