Are you craving fluffy, melt-in-your-mouth pancakes but don't want a mountain of leftovers? This Buttermilk Pancakes for Two recipe is the perfect solution! Quick, easy, and undeniably delicious, this recipe is ideal for a cozy weekend breakfast or a romantic breakfast for two. Forget those complicated pancake recipes; this one delivers amazing results with minimal effort, making it a fantastic addition to your collection of easy recipes and quick dinner ideas – even if it’s breakfast! Let’s get started on this delicious and healthy meal.
Ingredients:
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar (granulated or caster)
- 1 large egg
- 1/2 cup buttermilk (or substitute – see variations below)
- 1 tablespoon melted unsalted butter, plus extra for greasing the pan
- Optional: Your favorite toppings like fresh berries, whipped cream, maple syrup, chocolate chips
Instructions:
Get Started:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure there are no lumps! This is a crucial step in achieving light and fluffy pancakes.
Combine Wet Ingredients:
- In a separate small bowl, whisk together the egg and melted butter.
Mix Wet and Dry:
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay. Overmixing leads to tough pancakes. This is a key tip for achieving the perfect texture.
Add Buttermilk:
- Add the buttermilk and whisk until the batter is smooth but still slightly lumpy. Let the batter rest for about 5 minutes; this allows the gluten to relax, resulting in even more tender pancakes.
Cooking the Pancakes:
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Heat a lightly oiled griddle or frying pan over medium heat. You'll know it's ready when a drop of water sizzles on the surface.
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Pour 1/4 cup of batter onto the hot griddle for each pancake.
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Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
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Serve immediately with your favorite toppings.
Cooking Tips for Perfect Pancakes:
- Don't overmix the batter: This is the golden rule for light and fluffy pancakes!
- Let the batter rest: This allows the gluten to relax, leading to tender pancakes.
- Use medium heat: This ensures the pancakes cook evenly without burning.
- Don't overcrowd the pan: Give each pancake enough space to cook properly.
Variations:
- Substitute for Buttermilk: If you don't have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
- Add-ins: Get creative with your add-ins! Try blueberries, chocolate chips, bananas, or chopped nuts.
- Make it Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
Nutritional Information (per pancake, approximate):
- Calories: Approximately 150-200 (depending on toppings)
- Protein: 4-5g
- Fat: 5-7g
- Carbohydrates: 25-30g
Enjoy your delicious and easy homemade buttermilk pancakes! This recipe is perfect for a quick and satisfying breakfast or brunch. This simple recipe allows for endless customization, ensuring it becomes a staple in your healthy meals repertoire. It’s a testament to the fact that delicious dishes don't have to be complicated.