Ever since I moved to the States I have fallen in love with Pancakes. Though I like commercial pancake mixes available in the market I figured I can make them myself at home and that’s when I started trying out different varieties of pancakes. I love buttermilk pancake and also the multigrain pancakes, and what better than a multigrain-buttermilk pancake?
Buttermilk Pancake Recipe
By Published: September 5, 2011
- Yield: 8 pancakes
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
Ever since I moved to the States I have fallen in love with Pancakes. Though I like commercial pancake mixes available in the market I …
Ingredients
- 1/4 cup Whole wheat flour
- 1/4 cup All purpose flour
- 1/4 cup Corn meal
- 1/4 cup Coarsely ground quick oats
- 2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Cinnamon powder
- 1 tsp Vanilla extract
- 1 cup Buttermilk
- 1 Eggs
- 1/2 cup Milk
- 1/4 cup Melted butter cooled
- 2 tbsp Water
Instructions
- Leave buttermilk, egg and milk outside the refrigerator for an hour.
- In a large bowl, combine the flours, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat together buttermilk, milk first. Beat in the eggs, vanilla extract and finally add melted cooled butter.
- Add wet ingredients to the dry ingredients and blend using a wooden spoon. Do not stir too much. Its ok to have some lumps.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour 1/2 cup of batter onto the griddle and cook till brown on both sides.
- Serve hot with your choice of topping. I love my pancakes topped with fresh fruits, maple syrup and whipped cream. Yummmm!! Happy cooking 🙂