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Buttermilk Pancakes
Buttermilk Pancakes
Ingredients
Ingredients
2 cups flour
2 eggs
6 tbsp brown sugar
6 tbsp olive oil/coconut oil
4 tsps baking powder
2 tsps vanilla extract
1 pinch salt
1 tsp baking soda
2 cups buttermilk (milk & white vinegar)
3-4 ripped bananas
Prep Time: 15min
Prep Time: 15min
Cook Time: 10-12 min
Cook Time: 10-12 min
Servings: 10-15 pancakes
Servings: 10-15 pancakes
Recipe
Recipe
First, make the buttermilk by adding 2 cups of milk onto a bowl and add about a 1 tbsp of white vinegar and let it rest for a few minutes.
Preheat a cast iron skillet on low temperature on your stove top (normally I put it on level 2 however it really depends on your stove).
Whisk eggs and vanilla in a bowl with a hand mixer until well beaten.
On, a separate bowl cut your bananas into small pieces and smash them either by hand, blender, or mixer.
On another bowl add all the dry ingredients and mix them.
Then, add the eggs, smashed bananas, and all other ingredients unto the dry ingredients bowl and mix with a hand mixer.
Now the mix is ready to use and your cast iron should be heated by now.
Cast iron skillets are seasoned, so you don't really need to add oil or butter. However I personally like to use butter, I put it in a small bowl and brush the cast iron skillet's surface between every 2-3 pancakes.
Notes
Notes
These are perfect for your breakfast throughout the whole week because once made you can store them in an airtight container in the fridge and just heat them up whenever you want to eat.
You can choose to not add bananas if you want to make plain Buttermilk Pancakes.
Remember, to clean your cast iron skillet after using it with a paper towel, and don't forget to season your cast iron skillet with some oil afterwards to keep it ready for next use.
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