Buttermilk Pancakes and Eggs

 
 
Ingredients:


For Pancakes

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons sugar

2 cups buttermilk

2 large eggs lightly beaten

1 teaspoon vanilla

For eggs

1 teaspoon butter

2 large eggs, per-person

salt and pepper
Directions:

For Pancakes

Whisk together dry ingredients.

Whisk in buttermilk, eggs and vanilla until combined. Small lumps are okay.

Rest pancake batter, 10 minutes.

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 - 1/2 cup batter onto the griddle.

Flip the pancakes over when small bubbles appear on surface and continue cooking on the opposite side until golden brown.

If serving with eggs, rest pancakes in a 200 oven, until ready to serve.

For eggs

Sunny side up: In a nonstick over medium heat, melt butter and crack eggs into pan. Cover with a tight fitting lid and cook 3 minutes. Remove from pan and season with salt and pepper.

Over easy: In a nonstick over medium heat, melt butter , crack eggs into pan. Cook 3 minutes. Flip and cook 1 minute more. Remove from pan and season with salt and pepper.

Over medium: In a nonstick over medium heat, melt butter, crack eggs into pan. Cook 3 minutes, or until white is set. Flip and cook 2 to 3 minutes more, until yolk is slightly set. Remove from pan and season with salt and pepper.

Over hard: In a nonstick over medium heat, melt butter, crack eggs into pan. Cook 3 minutes, or until white is set. Flip and cook 4 to 5 minutes more, until yolk is completely set. Remove from pan and season with salt and pepper.

Serve pancakes with eggs cooked to choice, with butter and syrup.
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes