The pancakes and waffles I ate growing up...the best!
- Carbohydrate 117.7713 g
- Cholesterol 7.35 mg
- Fat 2.93955 g
- Fiber 4.82625005364418 g
- Protein 18.4425 g
- Saturated Fat 1.247475 g
- Serving Size 1 1 Serving (324g)
- Sodium 889.7575 mg
- Sugar 112.945049946356 g
- Trans Fat 0.4577625 g
- Calories 573 calories
Step-by-step
- Mix all ingredients together.
- Cook either on a griddle as pancakes or in a waffle iron as waffles.
- For pancakes, flip over when the misture starts to bubble.
- Cover with butter and real Vermont maple syrup.
Crepes rely on thin batter and high heat without chemical leaveners, whereas buttermilk pancakes depend entirely on an acid-base reaction for their rise. Buttermilk provides the necessary acidity to activate baking soda, producing carbon dioxide bubbles that trap air within the flour network. Substituting standard milk requires adding one and a half teaspoons of cream of tartar or vinegar per cup to mimic that crucial pH level. Shortening introduces solid fats that melt during cooking, creating tender pockets within the crumb, though unsalted butter yields superior flavor despite its higher water content. Mix the batter only until dry pockets disappear; overworking develops gluten strands, resulting in tough, rubbery cakes rather than light rounds. Preheat a cast-iron griddle to 375 degrees Fahrenheit, testing the surface by observing water droplets bounce and evaporate immediately. Flip each round precisely when small bubbles burst around the edges and the underside turns a uniform golden brown, requiring roughly two to three minutes on the initial side.
