Kitchen Manager

Buttermilk Pancakes
On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 21 (pp 566)

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Measurement

Yield Serving Size # of Servings

12 ea 1
ea 12

Ingredients

flour, all purpose 8

oz

sugar, granulated 1
tbsp

baking powder ¹⁄₂

tbsp

salt ³⁄₄
tsp

buttermilk ³⁄₄
pint
 butter, unsalted (melted) 1
oz

eggs (beaten) 2
ea

clarified butter as needed

Directions
MISE EN PLACE

• Melt butter.

• Beat eggs.

1. Sift the flour, sugar, baking powder and salt together.

2. Combine the buttermilk, melted butter and eggs and add them to the dry ingredients. Mix until the ingredients are just combined.

3. If the griddle is not well seasoned, coat it lightly with clarified butter. Once the griddle temperature reaches 375°F (190°C), pour the
batter onto it in 2-fluid-ounce (60-milliliter) portions using a ladle, portion scoop or batter portioner.

4. When bubbles appear on the pancake’s surface and the bottom is browned, flip the pancake to finish cooking.

Related Videos
Clarifying Butter

Nutrition Facts
Approximate value per serving:
Calories
1992.13 kcal
Total Fat
32.02 g
Calories from Fat
288.13 g
Saturated Fat
16.71 g
Trans Fat
0 g
Cholesterol
253.35 mg
Sodium
3041.54 mg
Total Carbohydrates
365.57 g
Protein
53.85 g
Vitamin A
982.91 IU
Vitamin C
0.29 mg
Iron
23.54 mg
Calcium
1181.71 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.