The secret to the Best Buttermilk Pancakes? Yeast! Slightly crispy edges and a soft, fluffy middle. Top it all off with maple butter sauce!
Keyword: Best Buttermilk Pancakes
Author: The Country Cook
For the pancakes:
2 1/4cupsall-purpose flour
1packetFleischmann's RapidRise Yeast
2 - 2 1/3cupsbuttermilk
For the Maple Butter Sauce:
1(14 oz)can sweetened condensed milk
Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl.
Combine buttermilk and oil in a separate, microwave-safe bowl.
Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling.
Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract.
Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter.
Cover the bowl with plastic wrap put it somep place warm so that the batter can rise for about 10-15 minutes. It should almost double in size.
Once you've noticed the batter has doubled in size and is looking "bubbly, start heating up your skillet or griddle to medium-high heat.
Add about a tablespoon of oil to the skillet.
Pour 1/4 cup of batter per pancake onto griddle or skillet.Cook pancakes until edges are dry and surface is bubbly. Then flip.
Cook the opposite side until golden brown and then work on the next batch.
For the maple butter sauce: In a small pan over low heat, melt butter. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.
Once it's ready and heated through put it into a glass pouring dish (I just use a glass measuring cup) and pour over warm pancakes.